How to Make: GNOCCHI

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower reduces carbs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds ingredients.

Begin by acquiring russet potatoes for the best results.

Boil the potatoes in salted water for about 30-40 minutes until tender, until a fork can easily pierce them.

Remove the potatoes from the water and peel them, using a peeler or your hands. Dunking them in ice water helps the skin come off easier.

Transfer the flesh into a bowl and mash while still warm.

Add flour and 1 egg to the mashed potatoes and mix until it starts coming together.

Knead the mixture with your hands until it forms a smooth ball, adding more flour if the dough is too sticky.

Cut the dough into quarters and roll each piece into a cylinder, deciding the thickness based on your preference.

Cut the rolled dough into small pieces to form gnocchi.

Optionally, create a pattern on each piece using a fork or any other tool for better sauce adherence.

If not cooking immediately, dust a tray with flour and place the gnocchi on it, freezing uncovered until completely frozen before transferring to a container or ziplock bag.

To cook, toss the gnocchi into salted boiling water until they float, then remove them.

For serving, heat butter in a pan until it smells like roasted nuts and starts to brown, then add sage leaves and fry for about 30 seconds.

Add the cooked gnocchi to the pan and fry until golden on both sides.

Plate the gnocchi and finish with freshly cracked black pepper, blue cheese, grated parmigiano reggiano, and a squeeze of lemon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens