Thursday, September 8, 2011

Gnocchi knew me in 2006 but it's only now that we became friends

The first time I saw how gnocchi was made was when I went to a cooking demo with my girlfriend ,Kam at an Italian Food Demonstration in 2006 at an Italian Restaurant in Bangsar called The Mango Tree. The chef is a friend of ours. This restaurant no longer exist. The chef and his family has moved to Ipoh. 

After the demonstration I never followed up and made any gnocchi at home. That is because back then, I was really not interested in cooking at all.  To be honest, I was not a big fan of gnocchi but after I tasted the gnocchi from this recipe that I am about to share with you, I would say I could even have a craving for it.

It has now become a trademark dish for me. So I will share with you this wonderful recipe of spinach ricotta gnocchi with gorgonzola sauce. I urge you to try it because the delightful smooth texture of gnocchi, with the  edgy flavor of the creamy sauce, is insanely pleasing to the palette.  I poured myself and my Quay Lo a glass of white wine each and we enjoyed the meal. We both said at the same time after our bite of the last piece of gnocchi on our plates… Aaah…DIVINE!

Largely adapted from

 Making the gnocchi

This recipe was featured in Asian Food Channel (Official) Facebook page on 5th September 2012

Ingredients for Gnocchi:
3 ounces fresh or frozen spinach
1 egg
2 tsp salt
1 1/2 pounds whole milk ricotta cheese, drained of excess moisture
1/3 cup finely grated Parmigiano-Reggiano cheese
1 3/4 cups all-purpose flour
Pinch of nutmeg

1 Fill a medium saucepan halfway with water and heat until bubbles just begin to form. Add spinach and cook until tender, about 1 minute. Drain. Let spinach cool enough to touch, then squeeze as much moisture as you can out of it. You can also use a potato ricer if you have one to squeeze the excess water out of the spinach.

2 Add the spinach, egg, salt, and half of the ricotta to a food processor. Pulse until completely blended. Transfer mixture to a large bowl, mix in the remaining ricotta and the Parmesan cheese. Stir a pinch of nutmeg into the flour. Add the flour in by hand, starting with a half of the flour. Mix everything with your hands until the mixture holds together as a pliable dough.

3 Put the dough out on a lightly floured smooth, clean surface. Knead gently for about a minute, adding additional flour if needed, if the dough is too sticky. (At this point, if you wrap the dough in plastic and refrigerate for an hour, it will be easier to roll out.) When the dough is smooth and pliable, and still just a little bit sticky, divide it into 4 portions, each the size of an orange.

4 Flour your hands lightly. Using both hands, and a light touch, roll the dough out with a back and forth motion, starting at the center and stretching the dough out, to form a roll. This is the tricky part. You don't want to put so much pressure so that you compress the dough, but you do need enough pressure to create a rope of dough. The trick is to stretch the dough sideways as you are rolling. Once the segment you are working on gets to be about a foot long, you may find it easier to cut it in half, and then start working on each separately.

Roll the dough out until the roll is about the size of a middle finger. (Note that if your hands or the board is a little too floured, you may not have enough traction between your skin and the dough to easily stretch it sideways.) Cut each roll into 1-inch pieces.

5 Hold a fork at a 45% angle with its tines facing down on the work board, the curved part of the fork facing away from you. Starting with the curved outside bottom of the fork, press each piece of dough up along the length of the tines. Let the gnocchi fall back down. This is a pretty quick motion, the result is an indentation of the fork tines on one side of the gnocchi, and an indentation of your fingertip on the other side.
Place the gnocchi on a lightly floured cookie sheet. At this point they can be cooked, or kept in the refrigerator several hours or even overnight for prep minded chefs.

6 To cook the gnocchi, fill a large wide pot half-way with water. Bring to a boil, add 1 teaspoon of salt for every quart of water. Once the salt has dissolved, gently drop the gnocchi in the water, one by one. Try to do this in a way that the gnocchi are not falling in on top of each other, but rest on the bottom of the pan in a single layer. As the gnocchi cooks, they will rise to the surface of the water after a couple minutes. Use a slotted spoon to remove the risen gnocchi from the pot, place in a serving bowl. Sometimes the gnocchi can stick a little at the bottom. If you suspect this, nudge them a little to unstick them. As you remove some gnocchi, you can add a few more to the pan.

Gorgonzola Sauce

½ C whipping cream
100gms gorgonzola cheese, cut into cubes
¼ C chives, chopped
¼ tsp ground black pepper

Bring cream to near boil. Add cheese a bit at a time while stirring until well blended. Pour over gnocchi and finish with black ground pepper and chives.

You can serve your gnocchi with a meat chop of your choice, such as a small beef steak, or chicken, or as the "primo" course in a full multi course Italian meal. I have served it with a fried chicken chop and garnished with truffle balsamic in these pictures.


  1. If this is as good as it looks, it must be delicious! I love the green color. I like gnocchi but I've never tried to make it. You've inspired me!!


  2. This looks absolutely marvelous! I just have to try this when we get home to our own kitchen again! Thank you so much for the recipe.

  3. wow this is a beautiful recipe...I love gnocchi....will definitely try your lot of work ...but i think it's worth doing atleast once...
    Thanks for sharing!

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  4. It looks delicious, especially the spinach one, but I didn't try it before.

  5. I have never tried gnocchi before. Sounds wonderful.

  6. I totally agree that gnocchi is fantastic when made at home. The ricotta version (rather than potato) is particularly easy to make. I love the lovely colour of your spinach gnocchi, and the gorgonzola sauce - double yum!

  7. this version looks delicous and is so pretty as well, we lovethem in our house!

  8. Never tried gnocchi before, but this looks good. Will try it out one fine day and guess my girl will love it. :))

  9. I love gnocchi, but my homemade kind never comes out right.

  10. I had wanted to cook gnocchi for so long but still haven't had the right time to cook it. My version is using mashed potato instead. I might like to try yours. Yours looks very appetising!

  11. Oh, my word, that looks marvelous. They do a penne gorgonzola at a restaurant near me, and it's to die for.

  12. Wow, your dish looks delicious and colourful - green, orange and brown.

    Btw, Gnocchi knows me, and I don't even know how to pronouce it :p

  13. I'm one of the person that "chicken" out if I have to cook gnocchi.

    Good that you have conquer the fear of cooking this dish.

  14. It seems Gnocci and you became good friends:) That is good because Gnocci pretends to be an easy dish but if you are not carefull it can be either too hard or too soft:) Yours is just perfect:)
    You have earned award on my blog:))

  15. This dish is so interesting! I don't cook Italian food that often (I'm still trying to learn the ropes on traditional Asian dishes), but this one is just calling me out to try in the future. Bookmarked this recipe now.

    Thanks for sharing!


    A Single Girl's Musings

  16. I never buy that two cheese before, i think i better go to your house and try this out. Bila? hehehe..

  17. learn some new dishes today. Never heard of this dish.....but anything creamy i would love to try. I love cream sauce...

  18. Thats a very healthy gnocchi I'd like to try!

  19. Your gnocchi looks tasty. I hope gnocchi and I become friends; right now we're just uneasy acquaintances.

  20. It sound very healthy with the used of spinach, looks delicious too :)

  21. I made gnocchi once because I was interested to see what it tasted like- I've never actually seen it being made, I've just seen photos on blogs :) I thought it was okay, but not that great but after hearing you describe this recipe, I'm quite interested to try it!

  22. I am sure this will taste so fresh with the green and what good looking gnocchi!

  23. wow that looks so pro..

    if only i had a mother who could cook like that.. i;d be OBESSE!!!

    keep up the cooking, its nice to see another motherly figure blog :).

    I hope all my food adventures will make me a good cook for my future husband :)

  24. I LOOOOVE gnocchi! I've only tried making it at home once and it was a disaster. This recipe looks more manageable though :) Bookmarked and Buzzed!

  25. i wonder if gnocchi and ravioli are the same thing but only shapes differently? but i have not eaten either of them before and also the gorgonzola cheese..but the gravy looks sinfully delish!!

  26. Oh my this is done to perfection and I love gnocchi...this is way too tempting.


  27. oh wow.... gnocchi with gorgonzola! match made in heaven!!!!

  28. Mmmm.. I love gnocchi. Especially, homemade ones. They just tastes too good. These looks scrumptious and drool-worthy :)

  29. Oh wow, love your gnocchi and the sauce, so along my fave foods. Glad you revisited this italian treat in time.

  30. I made gnocchi this week as well, but yours is so much more elaborate and delicious looking! I'll have to give it a try one day when I'm feeling more confident :)

  31. I see you met the Chef Ricky Parlanti... great chef with lots of humor as I had the honor to dined with him too. He makes the best Cannoli I have ever tasted.

    That Gnocchi in Gorgozola looks amazing and all the colors are so pretty on the plate. I m a big fan of gnocchi so I cant wait to try your recipe!! :D

  32. The gnocchi looks so good! I have only ever made sweet potato gnocchi before, and although I ate it voraciously when I made it, I think it was because I wanted to believe it was better & fluffier than it actually was. I will need to try this recipe!

  33. Haven't eaten this before, can I come to your house? Lovely photo.

  34. This recipe is already in my TO DO ASAP files!!! Thanks for sharing! Kisses!!!

  35. im glad you finally became friends with gnocchi :) im sure the friendship will last way into the future :)
    i adore the green colour the spinach gave the gnocchi in your dish..have made a similar dish before but my family couldnt stand my gorgonzola sauce even tho i loved it! (their loss :P)

  36. OMG, I am drooling all over my keyboards! That gnocchi dish is so tempting and beautiful. I love that speciality and adore Gorgonzola.

    Cheers and happy Friday,


  37. hi quay po, never eatgen this before but your gnocchi sure looks delicious with the sauce. the carrot and chicken chop makes it a complete and meal and also authentic looking eh?

  38. hi quay po, never eatgen this before but your gnocchi sure looks delicious with the sauce. the carrot and chicken chop makes it a complete and meal and also authentic looking eh?

  39. I love gnocchi, but this recipe goes way beyond and above the gnocci that I usually eat. I can't wait to try this. Thank you so much for the recipe.

  40. I've always wanted to try making gnocchi, can't wait to try out your recipe. Thanks so much for stopping by...we are alive and well. It has been a busy summer. Hope all is well with you :)

  41. I don't know what is a gnocchi, but that sure looks good! I am definitely going to follow your blog, QP. Thanks for the cooking tips and I enjoy reading your blog ^_^.

  42. It was really interesting reading your detail explanations. I think I tried gnocchi once or twice at a nice restaurant, but it's not something that I always choose to eat (or to cook). But I'm really excited to try having this again and maybe I change my mind and try making it myself too! Love your Gorgonzola sauce! I drool...

  43. That just looks so very lovely! I don't make gnocchi that often for home, but used to make it for the restaurant with pumpkin. I love the blue cheese sauce you made too, I have never heard of truffle balsamic- but now I want some!

  44. do u mind holding a live class for me? u know, i sux at learning from the net.. i prefer face to face..hehehe

    i m salivating..........

  45. Your culinary abilities never cease to impress! This looks delicious. Who doesn't love gnocchi? And when you cover it with gorgonzola? Well I can't imagine a better combination!

    Have a lovely weekend my friend!

  46. Mmmmm! Gnocchi and I are good friends, too...I adore it. And that gorgonzola sauce- Ho. Lee. Cow!

  47. Looks very nice. I guess it would depend on the ingredients and the sauces? Never tried these...don't even know how to pronounce the name - me so jakun.

  48. looks AMAZING!
    Thank YOU-

    Aloha from Waikiki;

    Comfort Spiral

    > < } } ( ° >

  49. This might be the most delicious sounding gnocchi I have ever seen. I love the addition of the spinach. Nice work!

  50. I've never been brave enough to try gnocchi in my own kitchen. This recipe looks wonderful and sounds like it would taste amazing.

  51. @From the Kitchen, @Lois, @Belly Good Cooking
    I look forward to see your post on gnocchi.

    Yes it is worth doing:D You can do a big batch and freeze them so the next time it will be very easy for the next serving.

    @Sheoh Yan
    Try it my dear, you won't regret it.

    @Words of Deliciousness
    I encourage you to try it at least once.

    Thanks. Me too the color is attractive and when a dish is attractive, it somehow taste better too:D

    I have to agree with you, love them in our house too.

    @That Girl
    Try this one and perhaps it will come out right?

    I also cook potato gnocchi. I love both.

    I have et to try gorgonzola with penne. Thanks for the reminder.

    No worries, I don't pronounce it properly as well. If you hear how I speak English in person, you never believe my husband is a Quay Lo. Hehe

  52. @Zoe
    Yes I am so happy I did. I was skeptical if I can get it right the first time I made it. I was lucky it came out right the first time. I think I do better cooking than baking.

    First, thanks so much for thinking of me for the award. I REALLY appreciate it. I hope you do not mind that I do not display it on my blog yet. I need to find time to see how to have dedicate page for all the awards passed on to me by all my blogger friends. I have been procrastinating this task.

    @Wi, @Von
    I look forward to see your post on gnocchi.

    Sure, sure, I think another lunch at my place is overdue.

    Yes, try and let me know how you like it.

    hahaha, I like your witty comment!

    @Ah Tze
    I think the gnocchi is healthier with tomato sauce, with cream sauce is rather sinful hehe

    Yes, me too love the green color the spinach gave to the gnocchi.

    Want to be my god-daughter? hehe You will not regret learning to cook well, the Chinese believe to win your man's heart is through his stomach.

    They are different. Ravioli is two thin pasta pieces with fillings. There’s really no limit to what you can put inside ravioli. Ravioli is generally square shaped with a border that looks like it was cut out with zig-zag scissors. Gnocchi – Gnocchi are shaped like little pill bugs. Gnocchi can really be likened to dumplings. If anything, they’re really like lumps of pasta. They don’t typically have meat or cheese or vegetable fillings.

  53. @Pavithra, @escribble
    Thanks, so kind of you to stay that.

    Yes they are!

    @Cheap Ethnic Eatz
    Thanks for your visit and take time to leave your comment. Yes, I am very glad. Hope to see you around.

    @Leanne, @Yatee
    Thanks for dropping by. Looking forward to see your post on gnocchi.

    @Food Dreams
    Oh yes, Ricky is a piece of work! He is a fun loving guy with great sense of humor.

    The door is always open. Just give a buzz before you come.

    @donkey and the carrot
    You are welcome. let me see your gnocchi post ASAP! Kisses back.

    You bet, gnocchi and I are best of pal now.

    Gorgonzola sauce is very rich and sinful but I just can't help it, it makes the gnocchi so tasty! Have a great week.

  54. @cookingvarieties
    Yes I am very pleased with the meal.

    @My Journey with Candida
    You are welcome, I am always happy to share. Good things must be shared. Look forward to see your post on gnocchi.

    @Nancy and Vijay
    Good to know you are well. I guess as much you guys must be very busy. I am well here. Thanks for asking.

    Thanks for dropping, leaving your comments and your following. I appreciate it very much. It is so good to know you enjoy your time here too.

    You will love this version of gnocchi especially with this creamy gorgonzola sauce. It is a killer!

    @The InTolerant Chef
    I was new introduced to truffle balsamic too. It was given to me by my friend who brought back from London. I have yet to find a bottle here in KL. It is SOO SOOO good!

    Ya, me too, I love live class and find I learn better that way. I am afraid I am not qualify to teach but if you would like to come and make gnocchi together with me, you are most welcome:D

    I had a wonderful weekend and hope you do too. Love your visits.

    hahha.. Ho. Lee. Cow indeed!

    @Spoon and Chopsticks

  55. @situapui
    I think we can share the title. I don't pronounce that properly either. My Quay Lo had to ask me a few times when I asked him if he wants some gnocchi and he can teach me a hundred times, I will still pronounce it wrong and get him confused. hehe

    ALOHA!! Thanks for dropping by.


    Be brave, try it and you will love it!

  56. I don't think I've ever had gnocchi before, but by the sounds of it, it sure sounds yummy. Doesn't seem like too much work either and very filling. My perfect dinner, I'd say. The gorgonzola sauce sounds lovely and creamy. I'm a big fan of creamy sauces. A divine dinner indeed, Veronica!

  57. @LeQuan
    You will fall in love with gnocchi if you give it a try:D Looks like your internet is up running again:D Hooray!


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