Creamy Potato Gnocchi
Easy Homemade Creamy Potato Gnocchi Recipe
Indulge in the delightful harmony of tender, steamed potatoes and a rich, velvety cream sauce. Topped with perfectly pan-seared enoki mushrooms cooked without oil, this creamy gnocchi elevates your meal to a new level of flavor. Learn how to make this simple yet incredibly delicious dish.
Gnocchi Ingredients- 2 medium potatoes (approx. 400g)
- 1/4 onion
- 3 cloves garlic
- 3 strips thick-cut bacon
- 1 egg yolk
- 1 tsp salt
- 80g all-purpose flour (approx. 2/3 cup), plus more for dusting
Cream Sauce Ingredients- 300ml heavy cream (approx. 1.5 cups)
- 150ml milk (approx. 3/4 cup)
- A pinch of salt
- 1 tbsp grated Parmesan cheese
- Mozzarella cheese, to taste
- 300ml heavy cream (approx. 1.5 cups)
- 150ml milk (approx. 3/4 cup)
- A pinch of salt
- 1 tbsp grated Parmesan cheese
- Mozzarella cheese, to taste
Cooking Instructions
Step 1
For the gnocchi, we’ll use two medium-sized potatoes, which should yield about 2 servings. To save time, instead of boiling, we’ll cook the potatoes in the microwave. It’s a quick and efficient method.
Step 2
While the potatoes are cooking, let’s prepare the other ingredients. Thinly slice 1/4 onion, thinly slice 3 cloves of garlic, and cut 3 strips of bacon into bite-sized pieces.
Step 3
Place the washed potatoes in a microwave-safe bowl. Add about 3 tablespoons of water, cover, and microwave for 5-6 minutes. The cooking time may vary depending on your microwave and potato size, so check for tenderness by piercing with a fork. They should be easily pierced when done.
Step 4
Once cooked, peel the hot potatoes and mash them thoroughly with a fork or potato masher. Mashing while warm prevents lumps. Add 1 egg yolk and 1 teaspoon of salt to the mashed potatoes and mix well. Gradually add the 80g of all-purpose flour, mixing until a soft dough forms. It’s best to add the flour in batches, adjusting as needed, until the dough is slightly sticky but manageable. Avoid adding all the flour at once.
Step 5
Lightly dust your work surface with flour. Roll the potato dough into a long, cylindrical shape, about 2cm (or 1 inch) in diameter.
Step 6
Cut the dough log into 2cm (1-inch) pieces. Gently press each piece flat with your palm. You can also roll them with a fork to create traditional gnocchi ridges, or simply leave them as flattened discs. Feel free to shape them as you like – some prefer longer shapes!
Step 7
Bring a pot of generously salted water to a rolling boil. Carefully drop the gnocchi pieces into the boiling water. Ensure there’s enough water so they don’t stick to the bottom or to each other. The gnocchi are cooked when they float to the surface, which typically takes about 3-5 minutes. Once they float, use a slotted spoon to remove them and drain any excess water.
Step 8
Heat a pan with a little olive oil over medium heat. Add the drained gnocchi and pan-fry until they are golden brown and slightly crisp on the outside. This adds a lovely texture contrast to the soft interior.
Step 9
In the same pan (or a clean one), add a little more olive oil. Sauté the sliced onions and garlic over medium-low heat until fragrant and translucent. Add the chopped bacon and cook until it’s nicely browned and slightly crispy.
Step 10
Once the bacon is cooked, pour in the heavy cream and milk. Bring the sauce to a gentle simmer. Season with a pinch of salt and stir in the grated Parmesan cheese until smooth. Add mozzarella cheese to your liking and cook until the cheese is melted and the sauce has thickened to a creamy consistency. Finally, add the pan-fried gnocchi to the sauce and toss gently to coat. Your delicious creamy potato gnocchi is ready to be enjoyed!
