Gnoc Gnoc Gnocchi on Heaven’s Door…

St David's Day GnocchiThis post was really popular when I first posted it last year, so i’m re-sharing it for St David’s Day, seeing as it has got so many delicious Welsh ingredients and such a lush Welsh vibe to it. Here we go again…




Big. Fat. Gnocchi. Love. 

Gnocchi with cream, greens and purple sprouting broccoli…

This recipe took me all of 40 minutes; from the first bubbling of some waxy red potatoes, right through to plonking these beautiful, creamy dumplings into my mouth. Many of the ingredients were bought in Roath and Riverside food markets in Cardiff and those that weren’t, were seasonal and bought locally. I urge you to visit the markets if you haven’t. I got a huge bag of purple sprouting broccoli for £2 and I’ve used it for three meals.

The gnocchi recipe was from HFW’s Veg Everyday, minus the goats cheese (I do not love goaty cheese). I also didn’t dip the gnocchi in cold water as I tend to pan-fry ready made gnocchi rather than boiling or steaming it. It might not be traditional, but I like it ever so slightly crispy…just a teeny, tiny bit of a bite.

For the gnocchi – 500g potatoes, peeled| 240g plain flour, sifted, plus extra for dusting1 free range egg, lightly beaten1 tbsp finely chopped parsley| 1tbsp chopped basil| Salt and freshly ground black pepper

For the sauce – Welsh Butter (I didn’t measure it, I used lots)| unrefined Olive Oil | Leeks | Courgettes | Purple Sprouting Broccoli | Spring Greens | 300ml double cream | Welsh mature cheddar | squeeze of lemon| Basil and Parsley to serve. 

Method – Cut the potatoes into similar-sized chunks, put into a pan, cover with  water, throw in some rock salt and bring to a boil. Simmer for 10-15 minutes, until tender, then drain. Mash the potatoes, Huw says not to mash them until they’re buttery-smooth, but I did. Transfer the mash to a bowl and as soon as it’s tepid, flour, egg and parsley and basil, so that the gnocchi has fleks of herbiness running through each delicious bite. Season generously. Using a wooden spoon or your hands, bring together to make a firm dough. Knead gently for a few minutes, then roll the dough into sausages or oval shapes about 1cm in diameter.

Meanwhile, cover a pan in butter and a dash of olive oil, fry up a leek, half a courgette, 8 purple sprouting broccoli heads and a 1/4 bag of some spring greens. Add a squeeze of lemon, plenty of black pepper, cream and Welsh cheddar. This is your sauce.

Cook the gnocchi by covering a pan in yet more Welsh butter, place them in gently, roll them around so that they are covered lightly in the butter and then rotate them until they are ever so slightly starting to tan. Whip them out, serve them up with the sauce and grate some Welsh cheddar over the top with some fresh herbs and black pepper; melt it or don’t; both taste incredible.

Simple and tasty as tasty can be.


5 responses to “Gnoc Gnoc Gnocchi on Heaven’s Door…

  1. You had me at “Gnoc Gnoc Gnocchi on Heaven’s Door…” the rest of the post could have been about low yield mutual funds for all I’d care. I’m a sucker for a catchy title.

  2. Do you have any recommendations for how to veganise this meal?

    • Well, it won’t be Welshy without the cheese and cream; but you could do a vegan Welsh mustard sauce? White wine and mustard or for a generic sauce you could use lemon, olive oil and garlic are also lovely with gnocchi? Let me know what you try! I eat a vegan diet at least a few days a week.

  3. I love Gnocchi, I have been meaning to make it for ages but never get around to it. St. David’s was mad today though!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s