Tom's Creamy Baked Gnocchi Recipe | Twisted: A Cookbook

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella is lower in fat, while cheddar is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients, while frozen spinach is often less expensive.

Preheat oven for roasting shallots.

Place peeled small baby shallots in a roasting tray with sugar and a pinch of salt.

Roast shallots in the oven for 30 minutes.

Bake Maris Piper potatoes on a bed of salt to reduce moisture.

Once cooled, rice the potatoes onto a clean surface.

Add 1 egg yolk and 1 teaspoon of salt to the riced potatoes.

Sift 200 grams of flour over the potato mixture.

Chop the mixture with a sharp knife or bench scraper until it resembles pebbles.

Bring the mixture together gently with your hands to form a gnocchi log.

Cut the gnocchi log into smaller pieces and shape into gnocchi.

Boil gnocchi in heavily salted water until they float, about 3-4 minutes.

Transfer boiled gnocchi to a lightly oiled tray to steam dry.

Heat olive oil in a hot pan and pan-fry the gnocchi until crispy on both sides.

Add butter and sage to the pan to infuse flavors into the sauce.

Add lardons to the pan and cook until slightly crispy, then add sliced garlic.

Pour in 100 ml of white wine and reduce by half.

Add chicken stock and reduce again by half.

Stir in cream and season with pepper and a little salt.

Add roasted shallots to the sauce and mix well.

Transfer the gnocchi to a baking dish, pour the sauce over, and dot with slices of reblochon cheese.

Place the dish under the grill until the cheese is bubbly and melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens