Parmesan Gnocchi

By 23rd May 2021 June 12th, 2021 No Comments

If you like Gnocchi, you will love this recipe. I just love cooking food that on one hand tastes delicious and on the other is super simple. This simple recipe can incorporate an array of sauces, tomato, infused oils, parmesan cream, herb butter the list goes on.

It can also complement pretty much all proteins, with these colder months ahead a rich beef ragout sauce comes to mind, it really is a fantastic recipe.
This Gnocchi can be a great alternative to potatoes, rice and even polenta its a winner in the Van de Elzen household right now!

Cook Time 5 minutes
Prep Time 15 minutes
Serves  6

  • 300gm bread flour
  • 450ml milk
  • 100gm butter
  • 1 tsp salt
  • 6 eggs
  • 1 cup grated parmesan
  • 1 cup fresh herbs, chopped
  • 2 tbsp butter to finish
  • 1 lemon, cut in half

Heat the milk and butter over low heat until just boiling.
Add the sifted flour and stir vigorously with a wooden spoon.
Reduce the heat and cook for a couple more minutes. Transfer the mix into a stand mixer and with a paddle attachment, set the mixture to a medium speed and add in the salt and eggs one at a time and finally the parmesan cheese.
Transfer the mixture to a piping bag. Take a piece of string and tie it onto each handle across a large pot. Fill with salted water and bring to a boil. Pipe the gnocchi into the water cutting it off every 2cm with the string. Cook for 4 minutes or until they start to float. Remove the gnocchi onto an oiled tray and place it into the fridge.
To finish heat a fry pan with a touch of oil and add in a layer of gnocchi. Sauté for 30-40 seconds, finally, add in the chopped herbs and butter.
Saute the gnocchi till the butter starts to colour into a light brown and then squeeze in the juice of a lemon.