3020-crop gnocchi

Gnocchi with brocolli, sage and pine nuts


Wheat, gluten and can be dairy-free

Gnocchi is cheap and easy to make and this is the best recipe that I have found in the past 20 years. The only planning needed is the time to bake the potatoes. Don’t try to make this recipe with left-over cold potato, it doesn’t work! You can make many other delicious sauces but always serve the gnocchi piping hot.

Serves 3

500g/1lb 1oz ready-made gnocchi or make your own as follows


500g/1lb 1oz medium-sized potatoes, skin on

100g/3 1/2 oz gluten-free plain white flour blend

Fine sea salt

1 free-range egg and

1 egg yolk

Extra virgin olive oil


First bake the potatoes until soft.

While they are still warm, press the flesh through a potato ricer into a mixing bowl. Alternatively, scoop out the potatoes and lightly fluff with a fork. Sift the flour onto the potato with the salt and mix lightly with a fork. Then add the egg and the yolk and very gently knead into a ball. Cut the dough into even lengths and roll into long sausages. Cut the dough into 2.5cm/1inch cylinders and carefully place on a floured tray.

Topping and Sauce

150-200g/5-7oz broccoli florets, trimmed and then cut into similar lengths as the gnocchi

Large handful fresh sage leaves

Olive oil for drizzling and frying

Zest of 1 unwaxed lemon

4 tablespoons double goat’s cream, lactose-free cream or soya single cream

55g/2oz hard or semi-soft goat’s/sheep’s milk cheese/lactose-free semi-hard cheese, coarsely grated or dairy-free grated Parmesan-style cheese

Fine sea salt and freshly ground black pepper

3 tablespoons pine nuts, toasted lightly under the grill

Optional: Freshly grated Pecorino or other sheep’s/goat’s hard cheese or lactose-free semi-hard cheese grated or grated Parmesan-style dairy-free cheese


To put the recipe together: Steam the broccoli until al dente. Keep warm.  Bring a large pan of water to the boil and drop in the gnocchi. Cook for 2 minutes or until they float to the surface. Carefully remove the gnocchi, drain and then transfer into a warm and shallow serving dish.  Leave for 30 seconds to allow them to steam off.

Quickly fry the sage leaves in a little very hot oil and then transfer them onto paper towels.

Drizzle the gnocchi with a dash of oil, toss in the lemon zest, cream and grated cheese, sage leaves and season to taste. Scatter with broccoli, sprinkle over the pine nuts and if you wish, some extra cheese and serve immediately.















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