Gnocchi alla Panna
Ingredients
- 500 gPotato (whole)
- 150 gWheat flour (sifted)
- 1 pcEgg (beaten)
- 200 mlCream (full fat)
- 60 gParmesan cheese (freshly grated)
- 30 gUnsalted butter (diced)
- 1 pcGarlic (finely minced)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt (for the dough)
- 1 pinchBlack pepper ground (freshly ground)
- 600 gFresh gnocchi (fresh)
Method
Soft, pillowy gnocchi coated in a velvety parmesan cream sauce. The aroma of grated nutmeg and melted cheese should fill the kitchen instantly.
- 1
Boil whole potatoes with skin on. A knife tip should slide in effortlessly. Peel while hot and pass through a ricer for a fine, dry texture.
- 2
Mix the mash with flour, egg, and a pinch of salt. Work quickly to form a soft dough without over-kneading. Roll into ropes, cut into small pieces, and mark with the back of a fork.
- 3
In a pan, melt butter with minced garlic. Pour in the cream and let it reduce gently over medium heat until it coats the back of a spoon. Add nutmeg.
- 4
Drop gnocchi into boiling salted water. As soon as they float to the surface, scoop them out and toss into the cream. Add parmesan and stir vigorously to emulsify the sauce.
Frequently asked questions
How do you get this dish right?
- Don't overwork the dough once the flour is added, or the gnocchi will become rubbery and heavy.
- Use starchy potatoes to prevent the dough from becoming too sticky.
How long does this dish keep?
Eat immediately. Raw gnocchi can be frozen flat on a tray before being transferred to a bag.
