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.

Cook the potatoes with their jackets to avoid water absorption.

Peel the potatoes while hot to make mashing easier.

Mash the potatoes using a potato ricer.

Sift 300 g of plain flour into the mashed potatoes to avoid lumps.

Add a pinch of salt and mix the flour into the potatoes gradually.

Add 1 egg and mix further until combined.

Knead the dough on a floured surface until it is soft, being careful not to overwork it.

Roll a piece of dough into a log and cut it into 2 cm pieces.

Shape the gnocchi using a gnocchi board or a fork for texture.

Place the shaped gnocchi on a towel to prevent sticking.

Bring a pot of salted water to a boil.

Melt butter in a pan over heat for the sauce.

Add fresh sage to the melted butter and cook for a couple of minutes.

Plunge the gnocchi into the boiling water and stir gently to prevent sticking.

Once the gnocchi rise to the surface, remove them with a slotted spoon.

Transfer the cooked gnocchi to a bowl and pour the sage butter over them.

Serve with grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens