Out of all of Italy’s incredible food, gnocchi is perhaps one of the simplest dishes to make.
While it may take some time to make enough that feeds a crowd, these little pillowy potato dumplings are incredibly versatile and work perfectly with various flavours and sauces.
What’s great about this recipe is the winter greens together with the beurre noisette. Vegetables like Cavolo Nero are sometimes hard to include in dishes, but in this occasion, it adds a beautiful earthy and deep flavour that complements the garlic and the butter.
Although traditionally gnocchi are not pan-fried after being cooked, the slight browning of the surface brings in, even more, flavour and a little bit of crunchiness. A modern take on an Italian classic if you like.
The beauty of this recipe is that the measurements for the vegetables can be completely customisable. Want more garlic and less green beans? Go for it.
When it comes to the ratio of potato to flour, there is one rule. 128g (1 cup) of flour per 500g of riced baked potato.
🕑 30 minutes
- serves 2
for the gnocchi
- 450g potatoes (for 280g of baked potatoes)
- 85g flour (approximately)
- 1 egg
for the winter greens
- 25g cavolo nero (or kale)
- 80g green beans
- 40g peas
- 1 large garlic clove
for the sauce
- 35g beurre noisette
- a few sage leaves
– Start by weighing and preparing all your ingredients so they are ready to use. Never underestimate the usefulness of being organised in the kitchen!
– Pre-heat your oven to 200°C. Pierces the potatoes with a knife or fork and place them on a baking tray. Put in the oven and bake for 1 hour.
– Take the potatoes out of the oven and let them cool for a few minutes before removing the skins. The skin will come off easily, just rip it off with your fingers.
– Add the potatoes to a ricer and press, this will result in a softer and more pillowy gnocchi. You can also crush the potatoes with a masher or fork. To work out how much flour you need, use this rule: 128g (1 cup) of flour per 500g of riced/mashed baked potato.
– In a bowl, combine the potatoes with the flour, whisked egg and salt. Make sure you don’t overwork the dough, lightly knead the dough until it comes together.
– Tip the dough out onto a floured surface and separate into 3 pieces. Gently roll each piece into a long log that’s 1 inch / 2.5cm thick. Cut the log into 1 inch / 2.5cm pieces.
– To create the traditional gnocchi ridger, use a gnocchi ridger (also known as garganelli ridger) if you have one or a fork. Decidedly but gently push and roll each piece downwards the ridger or fork with your thumb and let them fall on a floured tea towel. Repeat with all the pieces of dough.
For the winter greens
– Wash and prepare the cavolo nero by removing the centre stalk. Pile the leaves one on top of the other and slice sideways so you are left with ribbons, then set aside. Wash and cut the green beans so you are left with 1 inch / 2.5cm pieces and set aside. If you are using frozen peas, add the peas to a pan with boiling water to defrost. Once they are done, drain the peas and set aside.
– Chop a large clove of garlic and leave it on the side, ready to be used.
For the sauce
– Place the butter in a small saucepan over a medium/high heat. When it begins turning blonde, reduce the heat and keep an eye. Once it achieves a light hazelnut colour, remove from the heat and set aside.
– Bring a large saucepan filled with water to a boil. Salt generously and add the gnocchi in to cook. You will know they are cooked when they begin floating to the surface.
– On a large frying pan on a medium/low heat, add the beurre noisette together with the sage, cavolo nero, green beans and peas. As the gnocchi begin to float to the surface, scoop them up with a small strainer to avoid transferring any water and add them to the frying pan with the butter and sage. Once all the gnocchi are all in the frying pan, cook all together until they brown slightly. Serve immediately with a sprinkle of Parmigiano.
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