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Smoky & Spicy Gnocchi

Gnocchi is a classic Italian recipe made from mashed potatoes. If you love pasta and you’ve never tried it, you’ll absolutely love it.

Having discovered how good our Gran Luchito Chipotle Mayo is in mashed potato back when we made our Mexican Shepherd’s Pie recipe, we thought we’d try popping some in gnocchi. A very subtle smoky chilli kick make this a very special dish. Add bacon bits to make it extra special.

If meat is not your thing you should check out the other Gran Luchito Vegetarian recipes.

  • Prep time

    45 mins

  • Cook time

    15 mins

  • Total time

    1 hour

  • Ideal for

    Vegetarian

  • Make it

    Mexican

  • Serves

    6

How to make it

  1. Start by making the gnocchi. Peel the potatoes and cut into chunks of roughly the same size. Put into a saucepan of cold, well-salted water and bring to the boil. Continue to cook until a knife easily slides in.
  2. Drain the potatoes and mash well so there are no lumps (alternatively use a ricer). In a mixing bowl, combine the mashed potatoes with 250g of the plain flour, a good pinch of salt, the Gran Luchito Chipotle Mayo, eggs and butter. Mix well.
  3. Empty onto a clean, floured work-surface and knead, adding more flour to bring together. Stop kneading when a nice soft dough is formed (as overworking it will make the end product chewy).
  4. Clean the work surface and dust with flour. Break the dough into about 4 balls. Roll into a sphere then roll each sphere into a long sausage about 3cm wide.
  5. Use a knife to cut each sausage into lots of little chunks about 1.5cm thick. Make sure they’re dusted with flour so as to stop them sticking to one another.
  6. Using a fork, lightly press each chunk into the tines/prongs (see pictures below). This will create a grooved shape on one side, and a dip on the other, both of which will help to trap sauce.
  7. Boil a saucepan full of salted water, then reduce to a simmer. In batches, add the potato chunks to the water and gently stir. Shortly after adding them, they will rise to the surface. Leave for another 10/15 secs before removing with a slotted spoon and placing them in a bowl with a little olive oil (to prevent sticking together).
  8. Once they’re all cooked, heat a frying pan with 25g butter until bubbling (don’t burn it though). Add the gnocchi (again, in batches) and leave to crisp up slightly. This gives it a beautiful texture.
  9. In a food processor (or pestle and mortar), add all of the ingredients for the pesto. Whizz to a fine paste. Stir gnocchi through and sprinkle with parmesan to serve.

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