
Gnocchi with Smoked Cheese Sauce
1h 40m
Pan-seared potato gnocchi with a creamy smoked cheese sauce. Perfect on its own, but you can also try it as a side for meat or fish, or topped with sautéed mushrooms.
Toast 2 tbsp of hazelnuts in a skillet over medium heat until golden brown and fragrant. Stir occasionally
Break and chop the toasted hazelnuts. Reserve
Boil 500 g of red potatoes over medium heat until very soft. Let them cool slightly and peel them
Pass the potatoes through a sieve onto a large cutting board
Combine 4 egg yolks, 1 tbsp of olive oil, and 1¾ tsp of salt in a bowl. Mix well
Combine the puréed potato and the egg yolk mixture on the cutting board until uniform. Use a pastry scraper to help
Add 130 g of all-purpose flour and mix to form a ball of dough
Flatten the dough ball and cut it into 1½ inch wide rectangles
Dust the cutting board with all-purpose flour and stretch each rectangle to form 3 cm thick rolls. Cut each roll into 3 cm long pieces
Dust a baking sheet with all-purpose flour and place the gnocchi pieces in it. Distribute them in rows so that they do not stick to each other
Add 2½ tbsp of butter, 1 tsp of black peppercorn, and 1 bay leaf to a saucepan
Trim, peel, and halve 2 garlic cloves and add them to the pan
Trim, quarter, and peel 1 small onion. Cut each quarter in half and add them to the pan
Place the pot over medium-low heat and sweat for 4m, stirring frequently until the onion is translucent. Do not brown the butter or vegetables
Add 50 ml of white wine and turn the heat to medium-high. Simmer for 2m until the liquid is creamy and almost completely reduced
Add 1 l of cream and stir to combine. Simmer for 5m to slightly reduce and thicken. Remove from heat
Strain the cream mixture into a pan
Fill a medium pan with water and bring it to a boil over high heat
Grate 1 cup of smoked mozzarella
Add the grated cheese to the seasoned cream
Add ground black pepper and salt to taste
Mix with a hand blender on high speed until smooth. The smoked cheese sauce is ready
Carefully drop the gnocchi into the boiling water and cover the pan. Cook until they start to float
Remove the gnocchi with a slotted spoon. Transfer them to a baking tray that is drizzled with olive oil
Melt 1 tbsp of butter in a hot skillet over medium heat
Pan-sear the gnocchi in batches until golden brown on both sides
Add 1½ cup of the smoked cheese sauce to the skillet and sautée to incorporate it
Plate ¼ of the gnocchi with the smoked cheese sauce
Sprinkle with the chopped hazelnuts and garnish with microgreens to taste
Add some drops of lemon juice to taste
Finish with black pepper and flaky salt to taste. The gnocchi with smoked cheese sauce is ready
Take a picture of this wonderfulness and enjoy!
Yield 4 portions
Hazelnut
2 tbspMicrogreens
to tasteBlack Pepper
to tasteLemon Juice
to tasteFlaky Salt
to taste
Pan-Seared Potato Gnocchi
Red Potato
500 gEgg Yolk
4Olive Oil
1 tbspOlive Oil
to drizzleAll-Purpose Flour
130 gAll-Purpose Flour
to dustButter
1 tbspSalt
1¾ tsp
Smoked Cheese Sauce
Grated Smoked Mozzarella Cheese
1 cupCream
1 lWhite Wine
50 mlButter
2½ tbspSmall Onion
1Garlic
2 clovesBay Leaf
1Black Peppercorn
1 tspBlack Pepper
to tasteSalt
to taste
Equipment
Pastry Scraper
Hand Blender