Homemade Roasted Garlic Parmesan Gnocchi with a delicious Tomato Basil Sauce accompaniment are healthy, light, vegetarian and contain no eggs. They are so easy to make! What a great alternative to plain pasta or potatoes! Come on in and check out my foolproof, step by step, perfect flavoured potato gnocchi recipe with 9 useful tips !
Just the thought of a bowl full of Roasted Garlic Parmesan Gnocchi makes my mouth water. I love everything about them. Delicate texture, lovely flavour and that I can serve them with so many simple light sauces or even add to a soup, as they do it in Italy.
So why Roasted Garlic Parmesan Gnocchi if I already shared a gnocchi recipe back in time? Firstly, Polish Style Potato Gnocchi I’m referring to have no flavouring ingredients added to the dough itself and contain eggs. These gnocchi are a bit tougher in texture therefore they work great with heavier stews like a Hungarian Pepper Stew or my Sauerkraut Hunter’s Stew.
This simple, tested flavour combination works really well! You can serve your flavoured potato gnocchi with just a bit of herb butter (sage, rosemary or thyme, to name the most popular ones), simple tomato and basil sauce, mushroom sauce or whatever light sauce you like best. This simple authentic marinara I shared a while ago also works great btw!!
Today’s Roasted Garlic Parmesan Gnocchi are also made from scratch so yes, there is a bit of work involved. But good things come to those who wait!
These babies are really worth the hassle and you’ll get to appreciate my words when you sit down with a steaming bowl of your fragrant, roasted garlic Parmesan gnocchi and taste the first spoonful.
Roasted Garlic Parmesan Gnocchi – 9 useful tips on how to make the perfect potato gnocchi
- Use Russet potatoes, also known as Idaho potatoes, if you can; alternatively good, floury baking potatoes, like Yukon Gold.
- Bake or steam you potatoes, but don’t boi them. Potatoes absorb water during boiling and additional moisture is not your friend in this recipe.
- Mash your potato until completely smooth while warm (use a potato ricer if you have one!), but allow the potato flesh to cool down completely before adding flour – they will require less flour, be less sticky and easier to work with.
- If you get these 3 point right you shouldn’t even need an egg or egg yolks as some gnocchi recipes suggest, and you’ll need only a little bit of flour.
- Also, to achieve delicate, soft gnocchi stick to roughly 1/3 cup of flour per 1 pound of raw potato ratio. The more flour the tougher your gnocchi.
- Impressing ridges in your gnocchi is not mandatory. This is a traditional Italian practise, which suppose to help to capture more sauce, which gnocchi might be served with.
- Cook gnocchi briefly in barely simmering water and remove them from the pan as soon as they come up to the top, otherwise they’ll dissolve into a potato and flour soup. Not a nice picture and not something you’d want to eat for sure!
- These delicate gnocchi don’t freeze well. Sorry, they just don’t or you’ll be disappointed with the texture after they thawed.
- But they do keep for a good 10 days if refrigerated (no egg in them, that’s why!) Make loads and enjoy with friends and family.
- 1 lbs Russet potatoes (or other very starchy, baking potatoes like Yukon Golds)
- 1 whole head of garlic
- 70g/ 2 oz/ ½ cup grated Parmesan cheese (and more for serving if desired)
- ½ teaspoon salt
- ¼ teaspoon of freshly ground black pepper
- ¼ cup all purpose flour and more for dusting
- Olive oil
- For the Tomato Basil Sauce
- 400g (14oz) can of plain chopped tomatoes
- Small bunch of basil leaves
- Salt & pepper to taste
- You will also use some of the roasted garlic cloves from the whole roasted head of garlic above.
- Preheat oven to 425F/220C and line a baking tray with baking foil.
- Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head. Place your garlic head on a piece of aluminium foil big, enough to wrap it around.
- Drizzle 1 tablespoon of olive oil over the exposed tips of garlic cloves and wrap your garlic head in aluminum foil.
- Scrub potatoes clean, pat them dry, prick with a fork all over and rub with a little olive oil.
- Place the garlic head and potatoes onto a baking tray and start baking.
- Bake garlic for about 35 minutes before removing from the oven to cool down. When cool enough to handle, squeeze the cloves onto a small plate and reserve. Discard the wrappers.
- Potatoes will need to bake for about 1h, until completely soft inside when pierced with a fork.
- Allow potatoes to cool down a bit before slicing them in half to remove the flesh. Discard the skins. Mash the potato with a potato masher until completely smooth or use a potato ricer. (I like to mash the potatoes and leave them covered in a refrigerator overnight before mashing them again or processing them in a potato ricer.)
- Spread your cold mash potato on a clean work surface. Sprinkle salt, pepper, Parmesan and add ¾ of the roasted garlic flesh to your mash (reserve the rest for the tomato and basil sauce). Now using a potato masher work it all together before spreading it again and sprinkling ¼ cup of flour. Again, using a hand potato masher mash the flour into the potato mixture. Now, you should be able to gather it with your hands and knead gently until just combined and smooth. Don’t overwork it though. If the dough is sticking to your hands sprinkle them with a little bit of flour, do the same with the work surface, but be careful not to use too much of the extra flour. The more flour goes into the dough the tougher the gnocchi will turn out.
- Half fill a medium size saucepan with water. Season it with salt and bring to boil. Turn the heat right down and keep it simmering. Add a good splash of oil.
- Divide your dough into 8 even-ish pieces. Working with one piece at a time, using your hands, roll each piece into about ½ inch thick rope. Using a knife, chop your rope into a garlic clove size pieces.
- Transfer this batch of gnocchi into the simmering water. As soon as they start to come up to the surface (and this should happen within 30-45 seconds), remove them with a slotted spoon and transfer onto a colander to allow any excess moisture to drain off. Then transfer your gnocchi to a large wide plate to cool off completely. As you continue with the remaining gnocchi try not to pile them, but spread in a single layer if possible to prevent them from sticking together.
- Repeat until all gnocchi dough is exhausted.
- Place tomatoes into a small saucepan and on a medium heat bring them to simmer. Now stir in the remaining garlic flesh from the garlic you roasted earlier. Allow to simmer for 5-7 minutes to reduce and thicken the sauce up. Sprinkle basil leaves and remove from the heat. Pour the sauce over the served up gnocchi just before serving.
This recipe can be adapted to vegan diet by replacing Parmesan with vegan Parmesan cheese!
I have also shared this recipe with my friends at Fiesta Friday #196 cohosted by Antonia from Zoale.com & Jhuls from The Not so Creative Cook. Come and join the party!