Upgrade your next gnocchi meal with this mouth-watering, flavourful, and fun gnocchi recipe.
This delicious and easy-to-make recipe will be a hit for family dinners, or date night at home.
- 4 medium potatoes, scrubbed and boiled until soft (about 12 minutes)
Substitute: 2 sweet potatoes
- 1 1/2 cups all-purpose flour (plus a little extra for kneading)
- Substitute: Gluten-Free flour
- 2 tsp Kosher salt
- 1 tsp white (or black) pepper
- 1 egg (can be omitted)
FOR BEURRE NOISETTE:
- 1/2 cup butter (unsalted or salted)
- Optional add-ins: herbs (sage, parsley) cheese (parmesan, asiago) and garlic
- Knife (to separate dough)
- Fork (to mash)
- Fork, rice mat, gnocchi board, or citrus reamer (to create texture)
- Bring a large pot of salted water to a boil.
- Peel and chop potatoes and cook until tender, about 12-15 minutes. Drain, and leave in hot pot to steam-dry
- Mash potatoes and put into a large bowl. Add egg, and 1 cup flour. Knead until dough forms. If sticky, add flour 2 tbsp at a time.
- Lightly flour a flat surface, and knead dough into a ball. Cut ball into 4. Roll into long ropes, and cut the ropes into half-inch pieces. Roll the pieces against a fork to achieve a textured shape.
- Bring a large pot of slightly salted water to a boil. Drop in gnocchi, and cook about 4 minutes, or until gnocchi has risen to the top. Drain.
- In a large pan or skillet, add 1/2 cup butter over medium low heat. Let it melt, stirring frequently to avoid burning.
- If using fresh herbs or garlic, add now. Otherwise, let butter bubble, and stir and slightly remove from heat. Remove process until butter is brown, and has a slightly nutty smell.
- Toss gnocchi in butter, top with pepper or parmesan, if using, and serve immediately!
Q&A WITH ALEXANDRA LAI
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
CAN YOU ADD SOME COLOURING TO MAKE IT LOOK PRETTY?
AL: Try boiling your potatoes with a beet to get a lovely pink colour! Otherwise, try adding a touch of ground turmeric, or blanched, ground spinach to add vibrant colours and tastes!
IS THERE A VEGAN EGG ALTERNATIVE IF I STILL WANT THE BINDING AGENT?
AL: I'd recommend aquafaba, about 1/4 cup per egg. Make sure you add it in parts, so you don't oversaturate your dough.
HAVE YOU EVER MADE GNOCCHI WITH SWEET POTATOES?
AL: Yes! What a wonderful way to increase your protein for this meal.
CAN YOU USE GLURTEN-FREE FLOUR AND HAVE IT TURN OUT JUST AS WELL?
AL: Yes! Just be prepared to use slightly less, as it tends to be a little drier. Some traditional recipes call for rice flour, so I’d start there when experimenting.
CAN THE GNOCCHI BE SHAPED INTO FUN SHAPES, LIKE STARS?
AL: I've never personally tried, but it should work as long as you make them consistent in size!
CAN YOU OVERCOOK GNOCCHI?
AL: For sure, it will end up a little puffy and soggy. Make sure to take your gnocchi out of the boiling water as soon as it rises to the top.
·CAN YOU OVER FLOUR WHEN YOU ROLL IT OUT AND SHAPE IT?
AL: Yes, you can over flour it — the gnocchi will become less pillowy, and more tough and chewy. Try to add the least amount of flour you need without having the dough stick to everything.
HOW MANY SERVINGS WILL THIS RECIPE MAKE?
AL: 2 big servings, or 4 smaller ones — kind of like a box of macaroni and cheese.