We love simple ideas like this one for mid-week inspiration. We used ready-made spinach gnocchi, try and find a decent brand if you can.
Gnocchi with mushroom and paprika butter – serves 3
50g butter
400g chestnut mushrooms
1 clove of garlic, crushed
2 tsp chopped rosemary
½ tsp hot smoked paprika
500g pack gnocchi
100ml sour cream or crème fraîche
grated Parmesan, to serve
Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until soft and golden.
Add the rest of the butter, garlic and rosemary, then cook gently for 4-5 minutes.
Stir in the paprika and season with black pepper, then keep over a low heat while you cook the gnocchi.
Drain the gnocchi and tip into the mushroom pan. Toss everything together and serve in warm bowls with a dollop of cream, lots of black pepper and some Parmesan.
(Original recipe by Janine Ratcliffe in Olive Magazine, October 2019.)
This is a bit of a labour of love from Ottolenghi Flavour. A good bit, however, can be done in advance and the end result is worth it. If you’re not feeling so energetic you can buy some fancy gnocchi from the supermarket and use that instead of making the turnip gnocchi. And another cooking discovery … we’re definitely going to be mashing our turnip in the food processor from now on!
Wine Suggestion: We fancied a Chardonnay tonight and given the savoury nature of miso chose one from the Maçon in France with a touch of oak: Domaine Manciat-Poncet’s Pouilly-Vinzelles. From a vineyard area dating back to Roman times this has depth and breadth, combining a natural, fresh minerality with a fleshy opulence supported by an almond-hazelnut and toasty character.
Turnip gnocchi with miso butter – serves 4
1-2 Maris Piper potatoes with skin on, approx. 400g
2-3 small swede, peeled and roughly chopped into 2 cm cubes, approx. 600g
70ml olive oil
1 egg yolk
150g ’00’ pasta flour
500ml veg or chicken stock
200g spinach, roughly chopped into 8cm lengths
1 tbsp miso paste
1 lime, finely grate the zest to get 1 tsp, then juice to get 2 tsp
5g fresh ginger, peeled and finely grated
50g unsalted butter, cut into small cubes
2 scallions, thinly sliced
1 tsp white sesame seeds, toasted
Heat the oven to 220C fan.
Wrap each potato in foil and bake for an hour or until cooked through. While warm, peel and mash, you should have about 230g of smooth mash. If you have a bit too much you can always eat some as dinner is still some time away.
You can cook the swede in the oven at the same time as the potato. Line a baking tray with baking parchment, spread the turnip over and drizzle with ½ tbsp of the olive oil. Cover tightly with foil and bake for 30 minutes or until cooked through – it may take longer than this so do be patient. Put the cooked swede into a food processor with 2 tbsp of olive oil and blitz until smooth, you’ll need to scrape down the sides a few times. You should end up with about 320g of smooth swede.
Add the swede to the bowl of mashed potatoes, then add the egg yolk and ¼ tsp of salt and mix to combine. Fold in the flour and make sure it is all well mixed in with no lumps. Transfer the dough to a piping bag and put into the fridge for an hour (you can do this up to a day in advance).
Snip the end off the piping bag to give a 2cm wide opening. Fill a medium pot with 1.5 litres of water and 2 tsp of salt. Bring to the boil, then reduce the heat to a gentle simmer. Cook the gnocchi in quite a few batches without overcrowding the pan. Pipe 3 cm pieces of dough into the water and use a small sharp knife to cut off each piece. Cook for 2-3 minutes or until the gnocchi float to the top. Scoop out the gnocchi with a slotted spoon and transfer to a tray lined with baking parchment. When all the gnocchi are cooked, drizzle them with 2 tsp of olive oil and return to the fridge for 20 minutes or until slightly chilled (you can also do this up to a day in advance).
Pour the stock into a large sauté pan over a medium-high heat and cook for 12-14 minutes or until reduced to 200ml. Add the spinach and cook for 2 minutes until tender, then remove with a slotted spoon and set aside. Return the liquid in the pan to a medium heat and whisk in the miso, lime juice, ginger and butter, then cook for 3 minutes, whisking until slightly thickened. Don’t let it boil or it will split. Remove the pan from the heat and set aside while you fry the gnocchi.
Heat the final 1 ½ tbsp of oil in a large frying pan on a medium-high heat. When very hot, add half the gnocchi and fry for 1-2 minutes on each side, until well browned all over. Transfer to a plate and continue with the rest. Add the cooked gnocchi and spinach to the sauce, then return to a medium-high heat and gently heat for a minute or two.
Divide between plates, sprinkle with lime zest, scallions and sesame seeds.
(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage, Ebury Press, 2020.)
We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.
Gnocchi with peas, pesto and spinach – serves 2
50g baby spinach
100g frozen peas, defrosted
4 tbsp fresh pesto
3 tbsp crème fraîche
300g pack gnocchi (you can use a plain variety or one with spinach)
Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.
Add the pesto and crème fraîche, and gently heat through.
Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.
Toss it all together, then serve.
(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)
This is the kind of weeknight dish we love, quick and esay but no compromise on flavour.
Wine Suggestion: Try a fun Italian white like a Pecorino or Falanghina, you won’t go far wrong.
Courgette, butter & basil gnocchi – serves 2
1 tbsp olive oil
1 courgette, trimmed and cubed (we used 2 small courgettes, a green and a yellow)
250g pack of gnocchi from the fridge
1 clove of garlic, crushed
2 tbsp capers, drained
a pinch of dried chilli flakes
½ lemon, juiced
2 tbsp salted butter
a small bunch of basil, leaves torn, plus a few extra to serve
pecorino, finely grated, to serve
Heat the oil in a large frying pan over a medium-hight heat, then cook the courgettes until golden and soft.
Meanwhile, bring a large pan of salty water to the boil, add the gnnocchi and cook until it floats to the top. Remove the cooked gnocchi with a slotted spoon as they rise to the surface. Keep a cupful of the cooking water.
While the gnocchi is cooking, add the garlic, capers and chilli flakes to the courgettes and cook for a minute. Add the lemon juice and stir to scrape any bits off the bottom of the pan. Add the butter and sizzle for 30 seconds or until it smells nutty. Add the gnocchi and a splash of the reserved cooking liquid to make a glossy sauce that coats the gnocchi.
Stir in most of the basil, then serve in warm bowls, sprinkled with the pecorino and extra basil leaves.
(Original recipe by Anna Glover in Olive Magazine, August 2021.)
This is simplicity itself but tastes just like the season.
Wine Suggestion: Pick a good, top-notch, dry Sauvignon Blanc to match this dish like the André Dezat Sancerre which is flinty, grassy-fresh and has great concentration and power despite being super balanced and effortless.
Gnocchi with asparagus, edamame & Parmesan – serves 4
500g pack of gnocchi
good extra virgin olive oil
500g asparagus, snap off the woody part of the stems, then cut into 5cm pieces
150g frozen edamame beans
1 tbsp chopped chives
1 lemon, for squeezing over at the end
60g Parmesan, grated
Bring a large pot of salty water to the boil, then add the gnocchi and cook according the pack instructions. It’s done when if floats to the top. Drain and refresh under cold running water.
Heat a large fraying pan over a medium-high heat, then drizzle with oil, and when hot, add the asparagus with a pinch of sea salt. Fry for a few minutes or until the pieces are starting to char but are still crisp. Remove from the pan and put into a warmed dish.
Add the frozen edamame beans to pan with a splash of water and a pinch of sea salt. Cook for 2 minutes, then scoop ot and add to the asparagus.
Drizzle some more oil into the pan and warm over a medium-high heat, then add the gnocchi. Fry until golden and crispy. Don’t be tempted to turn them too quickly or they will stick. Remove from the pan and into a large dish.
Combine the gnocchi with the asparagus, edamame, and chives. Squeeze over some lemon juice to taste and drizzle with olive oil, then season with sea salt and black pepper. Scatter over the Parmesan to serve.
(Original recipe from Family by Hetty McKinnon, Prestel, 2019)
Try this for a tasty weeknight dish, particularly if you have lots of herbs in the garden. We loved the anchovies in this but you can easily give it a go without. With gnocchi the trick is to definitely fry it at the end as this gives you both a crispy outside and a pillowy-soft centre.
Wine Suggestion: This needs a characterful white with a bit of acidity. Domaine Gueguen’s old-vine Aligote was our choice, but a good Gavi or top-notch Vermentino would work too.
Gnocchi with herb sauce – serves 2
1 tbsp capers
4 anchovies (optional)
1 clove of garlic
1 lemon, juiced and zest of half
50g herbs – we used parsley, chives & basil
4 tbsp olive oil
500g gnocchi
Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
Cook the gnocchi in salty water according to the pack – it takes hardly any time at all and don’t be tempted to leave it in longer, really as soon as it floats to the top it’s done. Drain the gnocchi, then heat the last tbsp of olive oil in a large non-stick frying pan over a high heat.
Fry the gnocchi for about 3 minute or until crispy on the outside and piping hot. Drain on kitchen paper, then tip into a bowl and toss with the sauce. Divide between warm bowls and top with lemon zest and lots of black pepper.
(Original recipe by Elena Silcock in BBC Good Food Magazine, April 2018.)
We won’t apologise for yet another blue cheese-themed dish. We love cheese but are unlikely to have a cheese course during the week and therefore regularly end up making a meal out of it. Tis also the season for copious amounts of cheese, which is not only delicious but expensive – don’t waste it. If you’ve eaten all the blue cheese then brie or goats’ cheese should also work well.
Wine Suggestion: You need to balance the richness of the dish and the salty cheese so we chose the 2007 Ridge Santa Cruz Chardonnay which, despite it’s 10 years of age, was fresh and vibrant. The developing character of old Chardonnay really works well with blue cheese, especially when cooked in a dish. We also toyed with opening some white Rhône as this would work too.
Baked Gnocchi with Broccoli & Blue Cheese – serves 4
500g fresh gnocchi
200g tenderstem broccoli
150g dolcelatte or other creamy blue cheese, crumbled
150ml single cream
Heat the oven to 190C/fan 170C/gas 5.
Cook the gnocchi in a large pan of boiling water. It’s ready when it floats to the surface, scoop out with a draining spoon.
Cook the broccoli in the same water until just tender, then drain.
Mix the gnocchi, broccoli, cheese and cream together in a large bowl with plenty of seasoning. Tip into a buttered baking dish and bake for 15 to 20 minutes or until golden and bubbling.
Serve with salad if you like.
(Original recipe from BBC Olive Magazine, December, 2011.)
We’ve been seeing more good quality pre-prepared fresh gnocchi around and it’s really handy for a quick dinner. Here’s how to make it tasty with some blue cheese and spinach.
Wine Suggestion: this was a little tricky given blue cheese’s affinity for sweet wine, and we didn’t want this with our meal. A glass of Oloroso sherry was considered but we ended up with a Puglian Primitivo-Nero do Troia blend from Michele Biancardi which is both savoury and fruity. The fruity, plummy sweetness was the foil for the cheese and the savoury tannins played a dance with the gnocchi and spinach.
Blue Cheese Gnocchi – serves 4
500g fresh gnocchi
250g bag baby spinach
100ml/3½ fl oz crème fraîche
4 tbsp grated parmesan
100g blue cheese – a soft variety would be good but use whatever you have
Cook the gnocchi in a large pan of boiling salted water according to the timings on the pack. Stir the spinach into the pan with the gnocchi, then immediately drain in a colander and shake well to get rid of the water.
Put the crème fraîche and grated Parmesan into a small ovenproof dish. Add the hot, drained gnocchi and spinach and stir. Crumble the blue cheese over and season with black pepper.
Put the dish under a hot grill until the cheese is bubbling and golden.
We’re not even sure if these can officially be called gnocchi but they’re easy and very tasty. They look pretty awful before they’re cooked and we were a bit worried that they would disintegrate altogether when they hit the water. All was well.
Wine Suggestion: These were a superb match with the Sartarelli “Tralivio” Verdicchio we had open which was great. Sartarelli specialise solely in Verdicchio and it shows with a wine of great depth, personality and balance. There is a nuttiness to the aroma and taste which works with the earthy spinach and the balance of fruit complements the ricotta.
Spinach & Ricotta Gnocchi – serves 4
200g young spinach
small handful of parsley leaves, finely chopped
1 garlic clove, crushed
140g ricotta
85g plain flour
2 eggs
100g freshly grated Parmesan, plus extra to serve
freshly grated nutmeg
olive oil and rocket to serve
Put the spinach into a large bowl and pour boiling water over it. Leave for a couple of minutes until wilted, then drain. Leave to cool, then wrap in a clean tea towel. Squeeze out as much water as possible, then finely chop.
Put the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season. Stir with a fork until completely mixed. Use wet hands to make walnut-size balls. Put the gnocchi on a large plate and put in the fridge for at least 30 minutes.
When ready to cook, heat the oven to warm and bring a large pot of water to the boil. Reduce the heat to medium and drop in batches of gnocchi, about 8-10 at a time. They will sink to the bottom at first and when they rise to the top you should cook for another minute, then remove with a slotted spoon and keep warm while you cook the rest.
Serve with a drizzle of olive oil, a sprinkle of Parmesan and some rocket.
Gnocchi – where have you been all our lives? So much easier than we anticipated!
Wine suggestion: We tried a delicious Langhe Nebbiolo by Luigi Pira from Piedmont in Italy which had a great balance between light weight, depth of flavour, dancing acidity and a characterful earthiness. Gnocchi is refined and elegant but also earthy and rustic and the food-wine combo matched really well.
Gnocchi – serves 4
2 large floury potatoes
50g ricotta cheese
90g plain flour
1 egg, beaten
1 thyme sprig, leaves only
sea salt and freshly ground white pepper
Grated Parmesan – to serve
For the Sauce:
olive oil
black pepper
150g frozen peas, defrosted
butter
1 thyme sprig, leaves only
zest of 1 lemon
Preheat the oven to 200°C/Gas 6.
Bake the potatoes for 1-1¼ hours until tender. While the potatoes are still warm, remove the flesh from the skin and mash until smooth (use a potato ricer if you have one).
Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and start to combine the mixture with floured hands. Work in the thyme leaves and continue until you have a smooth dough but don’t overwork or it will become too dense .
Cut the dough in half and shape each piece into a long cigar shape about 1.5 cm thick. Use the back of a floured table knife to cut each length into 2cm pieces to make ‘pillows’ of gnocchi.
Gently press each gnocchi in the middle with a floured finger.
Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, them simmer for just 1½-2 minutes or until they start to float.
Drain the gnocchi and leave to steam dry for a couple of minutes.
Meanwhile, heat a frying pan over a medium heat and add a bit of olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for a minute or two on each side until coloured.
Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with the grated Parmesan.
(Original recipe from Gordon Ramsay’s Ultimate Cookery Course, Hodder & Stoughton, 2012.)
Jono & Jules do food & wine 