Jan 2, 2015

Homemade Gnocchi with vegetable cream sauce

The main idea of this recipe was to use up the cooked potatoes and fresh vegetables, that leftover after the raclette grill buffet I made for New Year's Eve. I think the result was a great success, especially considering that it was improvised from leftovers :)

Gnocchi information
course country time difficulty
main course Italy 40min medium

Serves 2 as main course

imperial metric
14 oz 400g cooked potatoes
1.5 cup 200g flour
1/4 cup 40g semolina
pinch salt
optinal butter

imperial metric
2 tbsp 20 ml olive oil
1 onion
1 garlic clove
3,5 oz 100g red ballpepper
3,5 oz 100g mushrooms
3,5 oz 100g zucchini
1/2 cup 100ml cream
1 tsp Thyme
to taste salt and pepper
1/2 cup 20g Parmesan, freshly grated

  • mash potatoes until smooth
  • add flour, semolina and pinch of salt and mix everything until you get an even dough
  • shape the dough into small "sausages" of about 1in diameter and cut them in even portions
  • use your thumb to roll every dough portion over the prongs of a fork to create the typical pattern
  • use a big pot to bring water with 2 tbsp of salt to boil and add Gnocchi
  • they are cooked, when they rise to the surface
  • you can set them aside (keep them warm) and serve them like that or toss them in some butter right before serving

  • cut all vegetables inclusive onion and garlic and heat the olive oil in a pan
  • stir-fry everything on high heat until slightly browned
  • add cream, thyme, and salt and pepper to taste

Serve Gnocchi with cream-sauce and finish with freshly grated Parmesan and fresh thyme.


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