Creamy Potato Gnocchi

Creamy Potato Gnocchi


This dish ticks every box in the flavour game: Creamy, salty, rich, sweet and with those delicate, fluffy pillows of Gnocchi heaven...I just wish we saved enough for tomorrow's lunch! This is one recipe that even Nonna will approve of! Buon Appetito!


Ingredients

  • Potatoes | 6 (Peeled)
  • Salt & Pepper | To season
  • Egg | 1 (Large)
  • Plain Flour | 1 1/2 Cups
  • Olive Oil | 1 Tbsp
  • Chicken Breast | 400gm
  • Garlic | 1Tbsp (Minced)
  • Mushrooms | 1 Cup (Sliced)
  • Sun-dried Tomatoes | 125gm (In Oil)
  • Cooking Cream | 100g
  • Cheese | 100g (Cheddar)
  • Basil | 1 Bunch

Method

Gnocchi

STEP 1 | In a large pot boil potatoes until tender, remove from the pot and let cool. Then peel, quarter and mash well.

STEP 2 | Add salt, pepper and one large egg to the mashed potatoes and mix together with a fork. Then add the flour and mix through again.

STEP 3 | Knead lightly until dough is manageable and not too sticky. Add a little more flour if the dough is too moist. Break the dough into four equal portions and with each one, roll to 1 cm in thickness on a floured board. Cut into 3 cm lengths and roll into a ball.

STEP 4 | Place on a floured tray until ready to use.

STEP 5 | Cook the gnocchi in batches in a large pot of salted boiling water. Remove with a slotted spoon as they rise to the top.

Sauce

STEP 1 | In a large pan heat the oil over medium-high heat. Add the sliced chicken breast, minced garlic, salt & pepper, mushrooms, sun-dried tomatoes and stir well.

STEP 2 | Cook until the chicken has turned white, then add some extra flour (to thicken the sauce), cream, cheese, basil and stir through.

STEP 3 | Following the method above, and the cooked gnocchi to the sauce, then gently mix through.

STEP 4 | Garnish with a few more basil leaves and lightly roasted pine nuts.

SERVES 4
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