5 Of The Best Gnocchi Recipes
STOCKSY UNITED/SUSAN BROOKS-DAMMANN
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5 Of The Best Gnocchi Recipes

If you’re craving carbs, then it doesn’t get much more comforting than gnocchi, says food writer and SL contributor Chloe Scott-Moncrieff. Toss the dumplings into gratins, canapés or even pop them in a cinnamon dessert to get your fix. Here are five recipes to try this week…
STOCKSY UNITED/SUSAN BROOKS-DAMMANN

Gnocchi, Prosciutto & Basil Mozzarella Bites

COOK’S TIP: If you want to put a veggie spin on this, stack it by placing each dumpling on a 2mm slice of beetroot. Then, season with a pinch of salt. Spoon ½ tsp blob of horseradish on each disc. Top with black pepper and a sprig of dill.

Serves
20 bites
Difficulty
Easy
Total Time
15 Minutes
Ingredients
20 gnocchi dumplings
20 olives, pitted
210g of mozzarella pearls
25g of fresh basil leaves
10 prosciutto slices, halved
Method
Step 1

Preheat the oven to 180°C. Roast the gnocchi with olive oil and seasoning for 15 minutes, until cooked through.

Step 2

Fold the prosciutto around each gnocchi dumpling. Secure on a cocktail stick. Push an olive on each, then a mozzarella ball. Top with a basil leaf to finish the canapé.

Fennel, Sausage & Gnocchi Soup

Serves
Serves 4
Difficulty
Easy
Total Time
25 Minutes
Ingredients
6 Italian, Toulouse or quality pork sausages
1 tsp of fennel seeds
2 fennel bulbs, diced
1 x 400g tin of tomatoes
2 garlic cloves
1 onion, finely chopped
400g of gnocchi
300ml of chicken stock
Salt and pepper
Pinch of sugar
1 tsp of oregano (optional)
1 bay leaf or a sprig of rosemary or thyme (optional)
100g of baby spinach leaves (optional)
1-2 tsp of cornflour (optional)
1 tbsp of cold water (optional)
Method
Step 1

In a large pot, fry the garlic and onion in a little oil with the sausages, letting them brown gently. After a few minutes, throw in everything else except the gnocchi.

Step 2

Pour in the stock and let the mix gently simmer for 20 minutes or so until the sausages are cooked. Season with a pinch of salt and sugar and plenty of black pepper.

Step 3

If including, add the spinach now, along with the gnocchi. Simmer until the gnocchi is cooked, when it floats to the top after a few minutes.

Step 4

If you wish to thicken the soup, pour in 1-2 tsp of cornflour (mixed in a mug with 1 tbsp cold water first).

Gnocchi Beans & Greens Bowls (V)

Serves
Serves 4
Difficulty
Easy
Total Time
25 Minutes
Ingredients
400g of gnocchi
200g of sundried tomatoes, with a splash oil from the jar
270g of mozzarella
200g of Swiss chard, chopped
1 garlic clove, finely sliced
1 shallot, finely chopped
1 x 400g tin of cannellini beans, drained
1 red chilli, finely sliced
Basil, to serve (optional)
Method
Step 1

Slice the shallots and garlic. Sizzle in a pan for a few seconds. Add the chopped chard and sundried tomatoes, let the greens wilt.

Step 2

Meanwhile, cook the gnocchi, according to the instructions on the back of the packet. Drain.

Step 3

Stir the drained gnocchi, 1 tbsp of water and drained cannellini beans into the pan. Mix in the finely sliced red chilli. Season with salt and black pepper. To complete, add half the mozzarella in slices and let the slivers melt.

Step 4

To serve, divide into bowls. Pour over a little of the sundried tomato oil from the jar and sprinkle over the rest of the mozzarella. You can add a handful of basil to each bowl too.

Vegan Green Pine Nut Gratin

Serves
Serves 2-3
Difficulty
Easy
Total Time
25 Minutes
Ingredients
300g of gnocchi
100g of pine nuts
200g of Tenderstem broccoli
2 shallots, finely chopped
1 tsp of oregano
100g of Panko breadcrumbs
A sprinkling of chilli (optional)
For the salsa verde:
1 handful of mint
1 handful of thyme
1 handful of basil
Half a garlic clove
Salt
Olive oil
Method
Step 1

Preheat the oven to 180°C. Make the salsa verde by blitzing all the ingredients together in a blender. Taste to check the seasoning.

Step 2

In a tray, drizzle the shallots, pine nuts and broccoli with oil. Season and roast in the oven until the broccoli is cooked, but still has a bite – around 15-20 minutes.

Step 3

Meanwhile, simmer the gnocchi dumplings in water until they float. It should take about 2 minutes. Drain.

Step 4

Remove the tray from the oven, mix in the drained gnocchi and oregano. Season with black pepper, chilli and salt if you wish. Sprinkle with breadcrumbs and pour over the salsa verde. Roast for a further 3 minutes. Serve.

Cinnamon Butter Gnocchi

Serves
Serves 4
Difficulty
Easy
Total Time
15 Minutes
Ingredients
300-400g of gnocchi
1 tsp of ground cinnamon
100g of butter
50g of demerara sugar
100g of raisins
Method
Step 1

Simmer the gnocchi for a few minutes until the dumplings are floating on the surface. Drain.

Step 2

Melt the butter in a pan with the ground cinnamon and sugar. To finish, pour in the raisins.

Step 3

Mix the gnocchi into the butter. Serve immediately.

INSPIRATION CREDITS: STOCKSY UNITED/SUSAN BROOKS-DAMMANN
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