Gnocchi Recipes

Index

These rather versatile objects are quite easy to make. They're healthy, low in fat and are surprisingly filling. Plain ones are great with bulky and/or flavoursome sauces; flavoured ones work well with plainer sauces and/or complimentary ingredients. They are essentially dumplings, though not like the fatty suet-based articles traditionally cooked atop heavy casseroles.

The key is to keep the liquid content low. For the basic potato recipe, this means boiling in the skin (or microwaving or baking; for more exotic recipes, say butternut squash, baking or microwaving are the best options. The vegetables should first be cooled, then peeled or the flesh scraped out and mashed dry and thoroughly before adding the flour. Best to mix by hand, then work the dough a little before rolling. After cutting, work with floured hands to produce the shapes.

Makes around 30-40 gnocchi.

Ingredients

12oz/350g smallish even-sized mashing potatoes, unpeeled
4oz/110g plain flour 
3oz/85g wholemeal flour 
salt
extra flour for rolling out 

Instructions

1. Boil the potatoes in their skins until done (20 - 30 minutes, test using a small sharp knife).
2. Cool in a bowl of cold water, then carefully peel - the skin should come off easily using just fingernails.
3. Mash well and combine, by hand, with the flours and salt to form a dryish yet elastic dough.
4. Split the dough into two equal pieces and roll each, by hand, into a long sausage shape, about 15"/37.5cm.
5. Cut each into around 15 - 20 pieces with a sharp knife then, dipping the cut ends in a little extra flour, roll into a ball in the palms and squeeze each ball between thumb and forefinger to produce slightly hollowed-out ellipse shapes.
6. Bring a large pan of water to the boil and add the gnocchi.
7. Bring back to the boil and simmer for 3 - 5 minutes: the gnocchi should float to the surface and should not feel sticky when run through with a sharp knife.

A Thai-style interpretation from the 'Open pesto' series, bursting with flavour.

Ingredients

1 recipe gnocchi, made with 6 tbsp finely chopped coriander added
3 tbsp sunflower oil
1oz/30g dried shiitake mushrooms, reconstituted in hot water for
  30 minutes
3 cloves garlic, finely chopped
2" (5cm) piece fresh ginger, grated
2oz peanuts, blanched, skinned, toasted and coarsely chopped
  (pulse in a suitable processor is OK)
1 pack (2oz/50g watercress, chopped
dash tamari
Parmazano, to serve 

Instructions

1. Prepare gnocchi as described, mixing the chopped coriander with the flours before adding water.
2. Chop the reconstituted shiitake and fry in the oil for 3 minutes, then add the garlic and ginger.
3. Fry briefly before adding the peanuts and watercress.
4. Heat through briefly before adding the cooked and drained gnocchi.
5. Mix well, add the tamari then serve immediately, passing the Parmazano.

A trans-seasonal delight worthy of the special occasion.

Ingredients

1 recipe potato gnocchi
5 tbsp extra-virgin olive oil
1 medium parsnip, coarsely grated
4 tbsp slivered sun-dried peppers
2 oz/50g watercress, chopped
2 cloves garlic, finely chopped
1½ oz/40g hazelnuts
Parmazano

Instructions

1. Prepare the gnocchi as instructed.
2. Heat 2 tbsp of the oil at low heat and add the cumin seeds.
3. Allow to aromatise for 30 seconds then add the parsnip and cook, stirring frequently to prevent sticking.
4. Meanwhile, pour boiling water on the hazelnuts in a suitable container and allow to stand for at least 30 seconds.
5. Drain and pat dry with a clean tea-towel or suitable cloth then pre-heat the grill to medium.
6. Place the hazelnuts in a cast-iron skillet or grill-pan and toast till beginning to brown and skin loosening.
7. Allow to cool a little then rub off as many of the skins as easily loosen with the tea-towel.
8. Separate, shake out the skins and again replace the nuts on the tea-towel, folding it over them to enclose completely.
9. Smash carefully with a rolling-pin to yield small chunks - electric processors tend to powder.
10. When the parsnips have cooked, add the garlic and watercress.
11. Once the watercress has wilted, add the peppers and hazelnuts and heat through, seasoning to taste.
12. Meanwhile, cook the gnocchi as instructed.
13. Drain and stir through the pesto, along with the remainder of the oil.
14. Serve with the Parmazano.

A subtly nutty 'open' pesto offset with just a tang of kalamata.

Ingredients

1 recipe potato gnocchi
5 tbsp walnut oil
2 oz/40g walnuts, chopped
2 cloves garlic, finely chopped
4 oz/100g spinach leaves, chopped
4 artichoke hearts, chopped
8 - 12 kalamata olives, stoned and slivered
seasoning
Parmazano

Instructions

1. Prepare the gnocchi as instructed.
2. Heat 2 tbsp of the oil and add the chopped walnuts.
3. After cooking and stirring for 3 minutes, add the garlic and cook a further 30 seconds.
4. Add the spinach and cook till wilted.
5. Add the artichokes and kalamata and heat through.
6. Season to taste with salt and pepper.
7. Meanwhile, cook the gnocchi as instructed.
8. Drain and stir through the pesto, along with the remainder of the oil.
9. Serve with the Parmazano.

A delicious flavour combination.

Ingredients

1 recipe potato gnocchi
4 tbsp sunflower oil
5 Redwood Rashers or similar product
4 tbsp olive oil
4 cloves garlic, finely chopped
6 - 8 oz/170 - 225g spinach, washed
about 15 kalamata olives, stoned and coarsely chopped
black pepper
Parmazano 

Instructions

1. Prepare the gnocchi as described above.
2. Heat about half of the sunflower oil in a large frying pan and cook the rashers lightly on both sides - you'll probably need to do this in two batches, hence the reserved oil.
3. When cooled slightly, chop the rashers fairly coarsely.
4. Heat the olive oil gently in a large pan and sauté the garlic until the aroma intensifies.
5. Add the spinach and cook for a few minutes till wilted.
6. Add the rashers and olives and heat through.
7. Stir in the drained gnocchi and toss well.
8. Serve onto plates and season with freshly ground black pepper and plenty of Parmazano.

An unusual way to use the now ubiquitous supermarket standard strong-flavoured pre-packed salad.

Ingredients

4 tbsp finely-chopped fresh parsley. mixed into:
1 basic recipe potato gnocchi
4 tbsp olive oil
1 pack spinach, watercress and rocket salad, chopped
1 oz/30g pine nuts, toasted
black pepper
Parmazano
2½ oz/70g vegan blue-style 'cheese', slivered 

Instructions

1. Prepare the gnocchi as described above.
2. Heat the olive oil gently in a large pan and sauté the leaves till wilted.
3. Stir in the drained gnocchi, pepper, pine nuts and Parmazano and toss well.
4. Serve onto plates and top with the slivered blue 'cheese'.

1 basic recipe potato gnocchi (see above)

Ingredients

For the mushrooms: 
3 tbsp olive oil 
1 red onion, chopped finely 
12oz/350g mixed mushrooms (chestnut, field, wild),
  chopped coarsely
1 garlic clove, chopped very finely 
1 sprig rosemary, chopped 
salt and pepper 
handful of parsley, chopped

For the sauce:
2oz/55g vegan margarine 
few sage leaves, chopped
drizzle of balsamic vinegar
Parmazano, to serve 

Instructions

1. Heat the oil in a large saucepan and fry the onion over medium heat till just browning.
2. Add the mushrooms and continue to fry, stirring regularly, till the mushrooms begin to soften.
3. Add the garlic and rosemary and continue cooking till the mushrooms are completely cooked.
4. Season and stir in the parsley.
5. To make the sauce, melt the margarine in a small saucepan, add the chopped sage and cook gently for two minutes.
6. Mix the drained gnocchi with the mushroom mixture and divide onto plates.
7. Pour over the melted margarine and sage, then drizzle over the balsamic vinegar and sprinkle a little Parmazano.

It doesn't get much easier than this - classic Italian ingredients come together for a simple supper.

Ingredients

1 basic recipe potato gnocchi
8oz/225g frozen broad beans
4 tbsp olive oil 
2 cloves garlic, finely chopped
4 - 6 tbsp chopped semi-dried tomatoes (in oil)
4 tbsp parsley, chopped
black pepper
Parmazano, to serve 

Instructions

1. Cook the broad beans according to instructions then drain.
2. Meanwhile, in a large saucepan, heat the olive oil over medium heat and cook the garlic for about a minute.
3. Stir in the semi-dried tomatoes, heat through then mix in the prepared gnocchi, broad beans and parsley.
4. Mix well and heat through then season with black pepper and serve with Parmazano.

An incredibly tasty and sophisticated meal.

Ingredients

1 basic recipe potato gnocchi
6 tbsp olive oil (use your finest!)
4 cloves garlic, finely chopped
½ oz/15g parsley, chopped
6 semi-dried (or sun-dried) tomatoes in oil, slivered
1 oz/30g pine nuts, toasted 
black pepper
Parmazano 

Instructions

1. Prepare the gnocchi as described above.
2. Heat the oil gently in a large pan and sauté the garlic until the aroma intensifies.
3. Add the semi-dried tomatoes and parsley and heat through.
4. Stir in the drained gnocchi then the pine nuts and toss well.
5. Serve onto plates and season with freshly ground black pepper and plenty of Parmazano.