Creamy & Savory Potato Gnocchi
Creamy & Savory Potato Gnocchi
Homemade Creamy Potato Gnocchi Without Heavy Cream – A Perfect Brunch Dish
Made with seasonal potatoes, these gnocchi are incredibly rich and creamy, even without using heavy cream. They taste just like those from a professional restaurant! Let’s make these delicious gnocchi together.
For the Gnocchi Dough- 2 medium potatoes (about 320g)
- 170g bread flour (all-purpose flour also works)
- 1 egg yolk
- 1 tbsp olive oil
- 1 tsp salt
For the Cream Sauce- 250ml milk
- 70g thick-cut bacon
- 2 tbsp thinly sliced garlic
- 2 tbsp shredded mozzarella cheese
- 2 slices cheddar cheese (or 2 tbsp shredded cheddar cheese)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt to taste
- A pinch of black pepper
- A sprinkle of parsley flakes (for garnish)
- 250ml milk
- 70g thick-cut bacon
- 2 tbsp thinly sliced garlic
- 2 tbsp shredded mozzarella cheese
- 2 slices cheddar cheese (or 2 tbsp shredded cheddar cheese)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt to taste
- A pinch of black pepper
- A sprinkle of parsley flakes (for garnish)
Cooking Instructions
Step 1
Begin by preparing the potatoes, the star of our gnocchi. Wash two medium-sized potatoes thoroughly. Place them in a microwave-safe dish, cover with a lid or plastic wrap (leaving a small vent if using plastic wrap), and microwave for 6 minutes. If the potatoes aren’t fully tender, microwave for an additional 1-2 minutes until cooked through.
Step 2
Carefully peel the hot potatoes. Transfer the peeled potatoes to a bowl and mash them until smooth using a potato masher or a fork. Mashing while they are still warm ensures a smoother consistency.
Step 3
Add one egg yolk, 1 tablespoon of olive oil, and 1 teaspoon of salt to the mashed potatoes. Mix gently. Gradually add 170g of bread flour (or all-purpose flour) and combine with a spatula or your hands until just incorporated and no dry flour remains. Avoid overmixing at this stage. (Note: Bread flour or all-purpose flour is recommended for better texture; cake flour is not ideal as it lacks elasticity).
Step 4
Transfer the dough to a lightly floured surface. Knead gently for a minute or two until it forms a cohesive dough. If the dough feels too sticky, add a little more flour, about a teaspoon at a time, until it’s manageable and slightly tacky but not overly sticky.
Step 5
Lightly flour your work surface. Divide the dough into portions and roll each portion into a long rope, about 1.5 cm (about 0.6 inches) in thickness, similar to Korean rice cakes (garaetteok). Cut these ropes into 1 cm (about 0.4 inches) pieces. Gently shape each piece into a small ball with your hands.
Step 6
For the classic gnocchi texture, use a fork. Hold a fork with the tines facing upwards. Place one of the dough balls onto the tines. Gently press down with your thumb, rolling the dough down the tines. This creates the characteristic ridges that help the sauce cling beautifully.
Step 7
This recipe makes about 2 servings of gnocchi. If you have leftover dough, you can freeze it in an airtight bag for later use. It’s great for making more gnocchi or even Korean-style rice cakes (sujebi) after thawing.
Step 8
Bring a pot of 700ml of water to a rolling boil over high heat. Carefully add the shaped gnocchi to the boiling water. Stir gently once to prevent them from sticking together. The gnocchi are cooked when they float to the surface. This usually takes about 3 minutes.
Step 9
Once the gnocchi float, carefully scoop them out with a slotted spoon or drain them in a colander. Briefly rinse them under cold running water to stop the cooking and prevent sticking. Drain them thoroughly.
Step 10
Now, let’s make the creamy sauce. In a frying pan over medium heat, melt 1 tablespoon of butter. Add the thinly sliced garlic and the 1.5 cm cut bacon. Sauté until the bacon is golden brown and crispy, and the garlic is fragrant.
Step 11
Pour in 250ml of milk. Add the 2 slices of cheddar cheese (or 2 tablespoons of shredded cheddar cheese) and stir until the cheese is melted and the sauce begins to thicken slightly. (If using shredded mozzarella, add it now as well).
Step 12
Bring the sauce to a gentle simmer. Add the drained cooked gnocchi to the sauce. Cook for about 3 minutes, stirring occasionally, allowing the gnocchi to absorb the delicious sauce and for the sauce to reduce and thicken to a creamy consistency.
Step 13
Turn off the heat. Stir in 1 tablespoon of olive oil and a pinch of freshly ground black pepper. Give it a final quick stir to emulsify the sauce.
Step 14
Transfer the gnocchi and sauce to a serving plate. Garnish with a sprinkle of parsley flakes for a touch of color and freshness.
Step 15
Enjoy these incredibly creamy and savory gnocchi! They have a wonderfully chewy yet tender texture, coated in a rich sauce. This dish is truly delicious and satisfying!
