This gnocchi is nothing like the traditional gnocchi we eat today – they are great to eat with something like osso bucco or simply tossed in butter and sage, they are really quick, simple and fool proof to make, containing cheese rather than potatoes.
what you need
625 g softened cream cheese of your choice – also works perfect with mascarpone or ricotta cheese
400 ml plain flour
6 egg yolks
Grated Parmesan cheese for serving
Salt and cracked pepper to taste
400 ml plain flour
6 egg yolks
Grated Parmesan cheese for serving
Salt and cracked pepper to taste
what to do
As soon as the cream cheese is at room temperature, mash into a soft paste and then, by hand, mix in the flour and salt to taste.
Mix in the egg yolk, individually, until the mixture is smooth and velvety but thick.
Bring a large pot of water to a simmering boil and drop teaspoons of the mixture into the water.
Cook until the gnocchi rise to the top of the water before removing remove from the heat and draining.
Toss in brown butter with fresh sage leaves
Pile onto a serving dish and add as much Parmesan cheese as you like and freshly cracked pepper..
As soon as the cream cheese is at room temperature, mash into a soft paste and then, by hand, mix in the flour and salt to taste.
Mix in the egg yolk, individually, until the mixture is smooth and velvety but thick.
Bring a large pot of water to a simmering boil and drop teaspoons of the mixture into the water.
Cook until the gnocchi rise to the top of the water before removing remove from the heat and draining.
Toss in brown butter with fresh sage leaves
Pile onto a serving dish and add as much Parmesan cheese as you like and freshly cracked pepper..
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