Baked gnocchi are a delicious alternative for the classic Italian poached gnocchi! These gnocchi are also a great companion for stews with lots of sauce or meatballs dishes and such.
Potato side dishes don’t have to be boring at all!
I always try to think further than the potato classics such as mashed potatoes, baked potatoes, dauphinoise au gratin or boiled potatoes. Hang on a minute, it’s not that I hate those.
On the contrary even!
Potato Side Dishes
I love a good mash dinner especially with sausages and gravy. But sometimes I like to take it a few steps further and try out something new for a change.
Baked gnocchi for instance is a great companion for stews that are quite ‘wet’ and contain a lot of extra sauce. Which makes them indeed a tasty alternative for the usual boiled potatoes, potato mash or golden fries for stews.
In fact I think that these baked gnocchi are quite close to the classic potato croquettes. Don’t you think? But then the skinny version instead of the deep fried croquettes.
I served the baked gnocchi together with my turkey and kriek beer stew.
Easy Baked Gnocchi Recipe
Have you ever made fresh potato gnocchi from scratch?
It is a lovely thing to prepare on one of those rainy and gloomy winter weekends! I love to just lock myself up in the kitchen and start experimenting.
You normally have to poach gnocchi in large pan of hot water right before you serve it. That’s the traditional way of cooking gnocchi.
Poached vs. Baked
However this time I looked at them and thought that I would give this potato side dish some extra crunch instead.
Just turn it upside down and see what comes out of it!
So poached or baked gnocchi, which one do you like best?
Easy Baked Gnocchi Recipe
Baked gnocchi, a delicious alternative for poached gnocchi!
- 12 oz waxy potatoes (400 g)
- 7 oz plain flour (200 g)
- 1 egg beaten
- olive oil
- Peel the potatoes and cut them into pieces. Cook them in hot salted water until tender. Drain and set the potatoes aside to cool for 10 minutes. Transfer them to a blender and pulse a few times.
- Add the flour and beaten egg. Season with a little pepper and salt.
- Blend it all into a smooth puree. Add a little more flour if the puree is too sticky.
- Put the potato dough onto a floured surface. Knead it for 3 minutes.
- Divide the dough into smaller portions. Roll each into a sausage shape and cut into small dice.
- Roll the pieces of dough into balls (add flour if necessary) and press them against the back of a fork to obtain that classic striped pattern.
- Sprinkle the fresh gnocchi with extra flour to avoid sticking. Place them on a large baking tray lined with baking paper. Brush the gnocchi with a little olive oil.
- Bake them in a preheated oven at 400°F (200°C) for 20 to 25 minutes or until golden. Serve them hot.