Do you have to boil gnocchi before roasting?

It comes together on a single baking sheet in right around 30 minutes. No boiling required !

Can gnocchi be cooked ahead of time?

Place gnocchi on parchment paper-lined baking sheet. If desired, freeze gnocchi on tray, then transfer into a freezer bag. To cook the gnocchi, drop into a large pot of boiling salted water. Cook the gnocchi about 2 minutes, or until they float.

Can you cook gnocchi in sauce instead of boiling?

There is no need to pre-cook the gnocchi. It'll cook in the sauce . The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

What should you not do when making gnocchi?

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

How many gnocchi per person?

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

How to stop gnocchi from going soggy?

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface . (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Do you have to boil packaged gnocchi?

Both cooking methods can produce toothsome gnocchi, but boiling is the traditional method . It's also quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones.

Is it better to roast or boil potatoes for gnocchi?

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them . A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Can you eat unboiled gnocchi?

These latter are inedible when uncooked from the standpoint of both digestibility and safety. It would no more occur to me to eat gnocchi right out of the package than any other pasta.

Can you overcook gnocchi in oven?

Don't overcook . If your gnocchi cook for too long, they can absorb too much water and become dense and chewy.

The Quick Roasting Tin: Gnocchi with Leeks, Chard and Cream recipe (2024)

Update

Be mindful of the gnocchi you use. I recently bought Dell'Ugo fresh potato gnocchi, which was far too soft to withstand soaking and roasting. Better to use a more robust gnocchi like Rana or a supermarket's own brand.

This is a warming, comforting tin of joy that feels rich and carby but is balanced with plenty of green vegetables. I’ve lost count of how many times I’ve made it.

As with The Quick Roasting Tin: Halloumi and Red Onion Salad with Giant Couscous, I’ve modified the recipe, swapping double cream for single cream and adding long-stem broccoli. It’s no longer a “quick” recipe (one that takes under 30 minutes) but to me it’s no more effort, feels a bit lighter and goes further; I get two dinner portions and two to three lunch portions out of one tin.

The original recipe specifies soft goat's cheese but I’m currently obsessed with Chavroux Goat's Cheese Log (with rind). I top this bake with thin slices and when the panko breadcrumbs are scattered over the entire dish before baking, I make sure that the goat's cheese is well covered. I love everything about this recipe, from the sweet roasted leeks to the chewy, creamy gnocchi, but the crispy breaded goat's cheese rounds are the best bit by a mile.

Notes

I use a 37 x 27 x 6.5cm roasting tin (affiliate link).

The first time I made this recipe I was stingy with the panko breadcrumbs thinking that 50g seemed like a lot. I've reduced the amount to 40g, which is still generous. Any less and the breadcrumbs disappear and can’t form a lovely crisp topping.

In the original recipe, the leeks, chard and gnocchi are briefly soaked in boiled water before they’re roasted to speed up their cooking time. I struggle to fit everything into my biggest bowl so I only soak the gnocchi. The vegetables go straight into the oven to give them a head start while I prepare the rest of the ingredients. I'm not precise about it but the leeks get roughly a 10 minute head start, then I add the chard and broccoli for another 5-10 minutes, then the entire dish is assembled and roasted.

Recipe credit

The Quick Roasting Tin (affiliate link) by Rukmini Iyer

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Recipe

Prep10m
Cook50m
Total1h

Serves: 4-5

Ingredients

olive oil (plus more for drizzling)
2 large leeks (or 3 small leeks)
200g rainbow or Swiss chard
200g long-stem broccoli
500g fresh gnocchi
300ml single cream
2 heaped tsp Dijon mustard
1 tsp sea salt flakes
A pinch of black pepper
120g firm goat's cheese log (I use Chavroux and have a little leftover)
25g Parmesan cheese, grated (optional)
40g panko breadcrumbs

Method

Fill and boil your kettle and preheat your oven to 200°C (180°C fan). Drizzle a tablespoon of olive oil into a large, deep roasting tin (mine is 37 x 27 x 6.5cm).
Thoroughly wash 2 large leeks and slice into thin half moons. Add to the roasting tin, drizzle over a little olive oil and place into the oven to roast for around 10 minutes while you prepare the other ingredients.
Roughly slice 200g of rainbow chard and 200g of long-stem broccoli into 2” chunks. Remove the roasting tin from the oven, add the chard and broccoli then return the tin to the oven for another 5-10 minutes.
Put 500g of fresh gnocchi into a large bowl and cover with boiling water. Set a timer for 1 minute then when it sounds, tip the gnocchi into a colander to drain.
Combine 300ml of single cream in a bowl with 2 heaped teaspoons of Dijon mustard, 1 teaspoon of sea salt flakes and a good pinch of black pepper.
Slice 120g of firm goat's cheese into thin rounds and place to one side.
Remove the roasting tin from the oven, tip in the gnocchi, pour over the cream mixture and give everything a gentle stir so that the gnocchi and vegetables are evenly distributed. Layer the goat's cheese on top of the ingredients and sprinkle over 25g of grated Parmesan (if using) and 40g of panko breadcrumbs, making sure to cover the goat's cheese well. Drizzle over a little olive oil and return to the oven to bake for around 25-30 minutes, or until the cheese and breadcrumbs have turned golden brown.

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