Black Garlic Gnocchi with Brown Butter Sauce

Super easy potato gnocchi with butter sauce. Light and tender but so satisfying and full of fantastic earthy flavours.

Black Garlic Gnocchi with Brown Butter Sauce Black Garlic Gnocchi with Brown Butter Sauce
Prep 30 minutes
Total 30 minutes
US | Metric
For the Gnocchi
  • 1lb starchy, baking potatoes
  • 1/3 cup of all purpose flour
  • 10-12 black garlic cloves
  • Splash of olive oil
  • Salt
For the Butter Sauce
  • 10-12 black garlic cloves
  • 100 grams butter
To serve
  • Freshly chopped parsley
  • Parmesan shavings
  1. Preheat oven to 200c/400f. Scrub the potatoes.
  2. Bake for about 1 hour 15. Using the flat side of a wide knife's blade mash the black garlic cloves into a paste.
  3. Peel the skin off the potatoes and while they are still hot mash them together with the black garlic and some salt and pepper and until fully blended.
  4. Set a wide pan half filled with water on a cooker to boil. Season the water with salt and add oil. After the water has come to the boil, turn down and keep it simmering gently whilst you make the gnocchi. Also, set a colander over a plate, fill a large bowl with cold water and get another, empty, medium bowl ready.
  5. Transfer your cold mashed potato onto a dry surface. Sprinkle 1/3 cup of flour over and using your hands work it together to form a smooth dough ball. If the dough feels sticky add more flour.
  6. When you're happy with the dough divide it into 8 pieces. Using the palms of your hands, roll one piece of dough into a rope shape about 1/2 inch in diameter.
  7. Divide into garlic clove size pieces with a knife.
  8. Using a spatula collect the first batch of gnocchi and transfer into simmering water. As soon the gnocchi come to the surface using a slotted spoon transfer them into ice cold water for just enough time to cool them down a bit, then into a colander to drain of a bit then eventually into an empty bowl for the final storage. Repeat with the rest of the gnocchi dough.
  9. For the Butter Sauce:
  10. Melt butter in a pan, stir in crushed black garlic cloves and allow to cook for a few minutes. Coat ready gnocchi with this mixture and sprinkle with parsley and parmesan to serve.