· recipe ·
Churro Gnocchi with Chocolate Sauce
A cinnamon-sugar coating is most noticeable against a crisp, lightly buttery surface. The potato dough itself stays only gently seasoned.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 6
Nutrition per serving
- Calories
- about 550
- Protein
- 8 g
- Fat
- 27 g
- Carbs
- 68 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Mix the cinnamon sugar
Whisk the granulated sugar and cinnamon together in a wide shallow bowl until the color is even.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the chocolate sauce
While the water heats, chop the dark chocolate and put it in a heatproof bowl. Warm the light cream until steaming but not boiling, pour it over the chocolate, wait 2 minutes, then stir from the center until smooth and add the vanilla.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp in butter
Melt the butter in a skillet over medium heat. Add the dry gnocchi and brown their broad sides, turning gently once the first side is golden.
Coat and serve
Roll the hot crisp gnocchi gently through the cinnamon sugar, shaking off loose sugar. Serve immediately with the warm chocolate sauce in a separate bowl for dipping.
