BeanScene Magazine

Sweet gnocchi

From the July 2016 issue.

Gnocchi dolci

Serves 4-6

70g butter
½ tsp cinnamon
2 tbsp sugar
40g almonds, lightly toasted and roughly chopped
4 large scoops vanilla gelato

For the gnocchi
1kg Kestrel potatoes*
200g plain flour
1 egg yolk
2 tsp salt

*Before starting, you will need to prepare the potatoes. Fill a large pot with cold water and bring to the boil. Cook the potatoes until tender but the skins have not broken (about 20 minutes). Prepare a tray layered with rock salt. Heat the oven to 180°C, then place the blanched potatoes on the salt and bake for 20-25 minutes. Remove the potatoes from the oven and rest until they are cool enough to handle. Peel the potatoes and sit for a few minutes to cool slightly before preparing the gnocchi dough.

  • Sweet gnocchi Step 1 Begin by making the gnocchi. Pass the potatoes through a mouli or a potato ricer, then gently mix in the flour, egg yolk and salt, working it into a smooth mound. Season to taste. Once the dough has been kneaded, roll it out into long cylinders.
  • Sweet gnocchi Step 2 Cut the cylinders into small logs, about 4cm long. After cutting the gnocchi, carefully lower it in small batches into boiling water. When the gnocchi rises to the surface, leave for a further 30 seconds and then remove using a slotted spoon.
  • Sweet gnocchi Step 3 Meanwhile, place a fry pan on a medium heat, then add the butter, cinnamon, sugar and almonds.
  • Sweet gnocchi Step 4 Once the butter starts to foam, place the gnocchi in the pan, folding it through the sauce. To finish, spoon the gnocchi into bowls and put a generous scoop of vanilla gelato on top.
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