Gnocchi in Parsley Cream

w/ Roasted Butternut Pumpkin and Crispy Potato Discs
Garnished w/ Micro Radish.
Cook and Prep Time: 1 Hour
Serves 4

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Winter is truly coming and there is no greater pleasure than curling up in front of the computer with a blanket and a warm bowl of comfort food. 

This gnocchi in parsley cream dish elevates a simple plate of pasta into the realm of elegance, yet retains its earthly roots of being a homemade dinner favorite. The smooth creaminess of the sauce coupled with the acidity of the lemon zest delivers harmonious notes, whilst the crispy and roasted elements provide savory flavors that balance the dish. 

Gnocchi in Parsley Cream is served as an entrĂ©e. To adapt this recipe into a main, consider proteins such as poultry or cured meats (chicken, bacon and prosciutto). 

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POTATO GNOCCHI (Adapted Recipe from
  • 800g Desiree Potatoes
  • 1 Egg, Whisked Lightly
  • 2 Cups All Purpose Flour
  • 50g Parmesan Cheese, Finely Grated
  • All Purpose Flour for Dusting 
  • Salt and Ground Black Pepper to Taste
1. Add cold water into a wok to a depth of 4cm. Place a bamboo steamer over the wok and boil at a high heat. 
2. Place the whole desiree potatoes into the bamboo steamer and steam covered for 15 minutes or until tender. 
3. Transfer the potatoes into a bowl and use a potato ricer to mash until a smooth consistency is achieved. Season the potatoes with salt and ground black pepper to taste. 
4. Add the egg into the potato mixture and combine with a wooden ladle. 
5. Add half the flour and grated parmesan and fold until well combined. Add the remaining flour in two batches until a firm consistency is achieved. If required, add more flour. 
6. Knead the dough until smooth and divide into 4 portions. 
7. Roll each portion into 30cm logs with 2cm diameters. Using a lightly floured knife, cut the logs into 2cm pieces. 
8. Roll each piece into a ball and press down with a fork to create an indentation. Place gnocchi on a lightly floured tray. 
9. Bring a medium saucepan with salted water to a boil. Add a quarter of the gnocchi into the saucepan and cook for 3 minutes or until they rise to the surface. 
10. Using a slotted spoon, drain the gnocchi and keep warm in a heat proof bowl. 
11. Repeat for the other 3 batches. 

  • 200ml Thickened Cream 
  • 1 Sprig Fresh Parsley, Finely Diced 
  • 3 Cloves of Garlic, Finely Diced
  • ½ Large Onion, Finely Diced
  • 50ml Chicken Stock (See Basic Recipe List)
  • Lemon Zest (From half a Lemon)
  • 1 Tbsp Olive Oil 
  • Salt and Black Pepper to Taste
1. In a medium saucepan, heat 1 Tbsp of olive oil on medium heat. Add the garlic and the onion and cook until soft but not caramelized. 
2. Add the fresh parsley and cook for a further 30 seconds. 
3. Next, gently add the chicken stock and reduce the liquid by half. 
4. Add the thickened cream and bring to a slight simmer. Then, add the lemon zest and continue to simmer on low heat until a thickened consistency is reached (around 2-3 minutes). 
5. Take the saucepan off the heat and season with salt and black pepper to taste. 

  • 1 Butternut Pumpkin 
  • Salt and Black Pepper to Taste
  • Olive Oil 
1. Preheat the oven to 200°C or 180°C Fan Forced. 
2. Bring salted water in a medium saucepan to a boil on high heat. 
3. Cut the butternut pumpkin in half and cook the pumpkin for 10 minutes or until slightly softened. 
4. Using a melon baller, scoop out spheres of pumpkin. Pat dry on a kitchen towel. 
5. Drizzle some olive oil over the pumpkin spheres and place on baking paper on a baking tray. 
6. Roast the spheres in the oven for 5 minutes, then season with salt and black pepper to taste.

  • 1 Medium Desiree Potato 
  • Olive Oil 
  • Salt and Black Pepper to Taste
1. Wash and peel the desiree potatoes. Using a mandolin, thinly slice the potatoes. 
2. Lightly coat the potatoes in olive oil. Place in the heated oven and cook for 10 minutes or until crispy. 
3. Season the discs with salt and pepper to taste.

  • Potato Gnocchi
  • Parsley Cream Sauce
  • Butternut Pumpkin Spheres
  • Crispy Potato Discs
  • Micro Radish Leaves
  • Salt and Black Pepper to Taste 
1. Spoon the parsley cream sauce over the gnocchi until just coated (sauce on the gnocchi should not be runny). 
2. Place a quarter of the gnocchi in a pile at the center of the plate. Season with additional salt and black pepper if required. 
3. Stagger 5 spheres of butternut pumpkin around the pile. Then, in between the pumpkin, place the crispy potato discs to cover the gnocchi. 
4. Garnish the pile with fresh micro radish to achieve the desired effect.
5. Serve while warm. 

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