Cheesy Gnocchi: 45-Min Recipe

There is nothing as tasty as a well-made, light gnocchi, made from potatoes and flour, in a light sauce. Chef Sneha Singhi offers a reasonably simple recipe for this Italian, melt-in-your mouth delicacy.

Ingredients

For the gnocchi

• 500 gm potatoes, boiled, peeled, well mashed
• ½ cup grated cheese, preferably a cheddar/mozzarella mix or processed cheese + a little extra for serving, preferably Parmesan
• Salt to taste, about ½ tsp
• A little oil to grease the cooked pieces

Ingredients, continued

For the gnocchi, continued: 

• ½ tsp black pepper powder
• ½ tsp chilly flakes, optional + extra for serving
• ¼ tsp garlic powder or 1 pod garlic, grated, optional
• ½ to ¾ cup maida or all-purpose flour or as needed to form the dough

Ingredients, continued

For the cheese sauce

• 2 tbsp butter
• ¼ cup cream
• 1½ cup warm milk

Ingredients, continued

For the cheese sauce, continued 

• 1 cup grated cheese, cheddar or a mix of cheddar + mozzarella
• Pinch salt or to taste 
• ½ tsp black pepper powder
• ½ tsp dried mixed herbs or oregano + extra for serving

Method, continued

For the mashed potatoes:

• Mix the mashed potatoes well with the grated cheese, salt, pepper, chilly flakes, garlic.

Method, continued

For the mashed potatoes, continued:

• Gradually add in the flour, knead lightly into a soft, slightly sticky dough.
  Don’t overwork it.

Method, continued

Making the gnocchi:

• Divide into portions, roll into thin logs, and cut into 1-inch pieces.
  Optionally, press each piece with a fork for texture.

Method, continued

Making the gnocchi, continued:

• Bring a large saucepan of salted water to a rolling boil over high heat.
  Drop the gnocchi pieces into the boling water in batches.
  Once they float to the top, about 1–2 minutes, they’re done.
  Remove with a slotted spoon and keep aside with a little oil to prevent sticking.

Method, continued

For cheese sauce:

• In a saucepan, melt the butter over medium heat and add the flour, whisk and cook for 1–2 minutes to make a roux.
  Pour in the warm milk, whisking constantly to avoid lumps.
  Once it thickens, add the cheese, salt, pepper, mustard powder, herbs and stir until smooth.

Method, continued

• Add the boiled gnocchi into the hot cheese sauce.
  Toss gently to coat evenly.
• Serve hot with extra herbs, chilly flakes, and/or a sprinkle of parmesan.

Recipe courtesy Stahl Artisan Hybrid cookware