5 Unexpected Ways to Make Gnocchi

Food & Wine: 5 Unexpected Ways to Make Gnocchi
Beet Gnocchi with Walnut-Sage Butter. © Christina Holmes
By F&W Editors Posted May 20, 2014

In this week’s edition of Mad Genius Tips, F&W’s Justin Chapple revealed the coolest, easiest way to cut perfectly shaped gnocchi—no knife required. Once you’ve mastered the technique, try it on one of these unexpectedly awesome gnocchi recipes that go way beyond the typical potato or ricotta.

1. Beet Gnocchi 
F&W Best New Chef Jenn Louis found these intense beet gnocchi in northwestern Italy. They are sweet and earthy, and so delicious they barely need a sauce.

2. Spinach Gnocchi 
These spinach gnocchi are more intensely flavorful than the traditional ricotta kind.

3. Carrot-Potato Gnocchi 
Pureed carrots give these gnocchi a subtle sweetness and gorgeous tangerine color.

4. Lentil Gnocchi 
These earthy lentil gnocchi are served in a rich foie gras soup.

5. Taro Gnocchi 
Vibrantly purple, this gnocchi is based on a Malay specialty called Abacus Seeds, which is made with a purple yam–and–sticky rice flour dough.

Related: Chop Your Way to Pillowy Gnocchi
How to Make Gnocchi
Over-the-Top Prune-Stuffed Gnocchi with Foie Gras

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