How to make gnocchi from scratch

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Steam the potatoes for 20 minutes or until tender.

Transfer the potatoes to a bowl and mash until smooth.

Let the mashed potatoes cool slightly.

Add the egg to the mashed potatoes and stir.

Add flour and parmesan cheese in two batches, mixing to form a dough.

Knead the gnocchi dough on a lightly floured surface until just smooth.

Have a lined baking tray ready to go.

Cut the dough into quarters and roll them into logs about 1.5 centimeters wide.

Cut the logs into 2-centimeter pieces, trying to keep them the same size for even cooking.

Roll each piece of dough into a ball.

Dip a fork in flour and roll the back of the fork across each ball, then place on a tray.

Cook the gnocchi in batches in a large saucepan of boiling water for 2-3 minutes, until they rise to the surface.

Scoop the cooked gnocchi up with a slotted spoon and place in a bowl.

To make the sage burnt butter sauce, cook the pancetta in a large frying pan over medium heat for 1-2 minutes on each side until crisp.

Transfer the pancetta to a plate to cool slightly.

In the same pan, cook the butter for 2 minutes until it melts and begins to foam, smelling nutty and delicious.

Cook the sage leaves in the butter for 1 minute until crisp, then use a slotted spoon to transfer the sage to a bowl, leaving the butter in the pan.

Add garlic to the butter and stir for 1 minute.

Tear the pancetta into pieces and add to the pan along with the remaining sage.

Stir in the gnocchi, spinach, and walnuts.

Spoon the mixture into serving bowls and top with the rest of the crispy sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens