· recipe ·
Mini Gnocchi with Vegetable Cheddar Sauce
Carrot and butternut squash give the sauce its orange color and gentle sweetness, while cauliflower adds body. Sharp cheddar and yogurt balance the vegetables without masking them.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 710
- Protein
- 27 g
- Fat
- 29 g
- Carbs
- 87 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
Lightly flour the work surface. Divide the dough into manageable pieces and roll each into a rope about 1/2 inch1.3 cm thick. Cut into 1/2 inch1.3 cm lengths, keeping the pieces evenly sized before ridging.
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.
Steam the vegetables
Peel the carrots and butternut squash and remove the squash seeds. Cut them and the cauliflower into similar-size pieces. Set a steamer basket or heatproof colander above gently boiling water, without letting the water touch it. Add the vegetables and garlic, cover, and steam until they crush easily with a fork.
Toast the panko
While the vegetables steam, melt 1 tablespoon15 ml butter in a skillet, add the whole-wheat panko, and cook until golden and crisp. Transfer it to a plate.
Heat the cooking water
As the vegetables finish steaming, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil in the gnocchi pot.
Blend the vegetable cheddar sauce
While the cooking water heats, finely grate the cheddar. Transfer the cooked vegetables to a deep pot, add the milk, and puree off the heat with an immersion blender, keeping its head submerged. For a countertop blender, let the mixture cool until warm and follow the heat-safe pitcher's hot-liquid capacity and venting instructions. Return the puree to low heat; once steaming, take it off the heat and stir in the cheddar and Greek yogurt until smooth.
Poach the mini gnocchi
Lower the shaped mini gnocchi into the gently boiling water. As soon as they float, lift them out and transfer them to the vegetable cheddar sauce.
Finish and serve
Fold the mini gnocchi through the sauce with the remaining butter. Divide among bowls and add the toasted panko immediately before serving.
