Gnocchi alla Panna

Soft, pillowy gnocchi coated in a velvety parmesan cream sauce. The aroma of grated nutmeg and melted cheese should fill the kitchen instantly.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 688
• Protein: 19 g
• Carbs: 89 g
• Fat: 27 g

Ingredients

• 500 g Potato ( whole )
• 150 g Wheat flour ( sifted )
• 1 piece Egg ( beaten )
• 200 ml Cream ( full fat )
• 60 g Parmesan cheese ( freshly grated )
• 30 g Minimum butter sweet ( diced )
• 1 piece Garlic ( finely minced )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt ( for the dough )
• 1 pinch Black pepper ground ( freshly ground )
• 600 g Fresh gnocchi optional ( fresh )

Instructions

1. Cooking potatoes

   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. Shaping gnocchi

   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. Preparing the cream

   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. Final liaison

   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.

Chef's tips

• 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.

Storage

Eat immediately. Raw gnocchi can be frozen flat on a tray before being transferred to a bag.