Make Crispy Giant Gnocchi

A real showstopper, this Crispy Giant Gnocchi with Truffle and Grana Padano Cheese Sauce is one gloriously cheesy dish that’s bound to impress your guests this summer

Serves 8 


For the Gnocchi

2 kg potatoes

350g polenta flour

2 eggs

10g salt

90g grated parmesan cheese

5g nutmeg

150g flour

60ml truffle oil

For the cheese sauce 

1l Double Cream

600g Grated Grana Padano cheese

2 eggs yolks

25ml Worcester sauce

8g salt

5g nutmeg

5g white pepper

20 g fresh truffle on top (optional)


  1. Wash the potatoes and add to a pan of cold water, add 2 dessert spoons of rock salt, add to the heat and bring to the boil. Boil the potatoes until they’re cooked through and soft. Drain and remove from the pan while the potatoes are still warm, peel and mash until smooth.
  2. Prepare a mixture of truffle oil, nutmeg, parmesan, salt and black pepper, eggs and polenta flour and add the mixture to the mashed potato, mix together well. Add the flour gradually in small quantities and mix together, creating a dough.
  3. While the dough is still warm use a cold spoon and form each giant gnocchi, toss in polenta flour so the flour covers fully.
  4. To make the cheese sauce
  5. Pour the double cream into a pan and add to the heat, as the cream heats through and comes to the boil add the Grana Padano cheese, salt, black pepper, Worcester sauce and egg yolks, whisk all the ingredients together and leave to cool slightly. To finish, add the mixture to a blender, blend until smooth and transfer back into a pan to heat through before serving.
  6. Finally to cook the gnocchi, add vegetable oil to a pan and heat through, take each gnocchi and add to a hot pan, cook through, turning frequently until they form a light brown colour.
  7. Serve the cheese sauce warm with the gnocchi and finish with a drizzle of truffle oil. Enjoy!






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