Creamy Roasted-Garlic Gnocchi
Make your own potato gnocchi with this simple recipe, and top it with a roasted-garlic cream sauce.
Ingredients
Roasted Garlic
- 2 heads garlic
- 2 tbs. extra-virgin olive oil
Gnocchi
- 2 large russet potatoes
- 1 cup semolina flour
- ½ cup all-purpose flour (plus more for rolling)
- 1 tsp. sea salt
- 1 egg, room temperature
Garlic Sauce
- 2 tbsp. butter
- 1 small shallot, finely minced
- 1½ tbs. minced fresh sage
- 2 tbs. all-purpose flour
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- ⅓ cup heavy cream
- ¼ tsp. fresh ground pepper
- ¼ tsp. sea salt
- 1 tsp. lemon juice
- 1 tbs. minced fresh parsley
Directions
STEP 1
Preheat oven to 350 degrees F.
STEP 2
Roasted Garlic: Cut the top off each head of garlic to expose the cloves. Pour 1 tablespoon of olive oil over each head and wrap tightly with aluminum foil. Place in a baking dish and roast until cloves are soft and golden, about 35 minutes. Once cooled, squeeze softened cloves into a bowl.
STEP 3
Gnocchi: While garlic is roasting, place unpeeled potatoes in a pot with enough cool water to cover them by a few inches. Bring to a simmer and cook until the potatoes are soft and easy to pierce with a fork, about 15 to 20 minutes.
STEP 4
Drain potatoes and set aside until cool enough to handle, but still warm. Use a paring knife to remove the skins. Mash potatoes with a ricer or food processor, being careful not to over-process, which will turn the potatoes gummy. Let cool.
STEP 5
In a large bowl, combine flours and salt. Add cooled potatoes and lightly beaten egg. Knead with your hands until a sticky dough forms.
STEP 6
Put a large pot of water on to boil and divide dough into fist-sized pieces.
STEP 7
On a well-floured surface, roll each piece into a long tube, then cut into inch-long pieces and place on a parchment-lined tray. Using a floured fork, press down gently on each piece of gnocchi to create ridges.
STEP 8
Add gnocchi to boiling water and allow to cook for two to three minutes. As the gnocchi float to the surface, skim them off and place in a colander to drain while you make the sauce. Reserve 2 cups of the water.
STEP 9
Garlic Sauce: In a large saucepan over medium heat, melt butter and sauté shallot and sage until fragrant, about one minute.
STEP 10
Add flour and cook, stirring constantly, until lightly browned, three to five minutes.
STEP 11
Add ½ cup chicken broth and Parmesan cheese. Turn heat to low and stir until cheese melts.
STEP 12
Add heavy cream and remaining broth. Stir in salt, pepper, and roasted garlic. If sauce is too thick, add reserved gnocchi water a few tablespoons at a time until it reaches a creamy consistency.
STEP 13
To Serve: Toss gnocchi in sauce, then top with minced parsley and a squeeze of lemon juice to serve.
Photography: Terry Brennan: Styling: Betsy Nelson
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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