Donna Hay is one of my favorite food writer so I couldn’t resist making a gnocchi dish for HHDD#14, this time round being hosted by Cafe Lynnylu.
As my blog is about all things sweet I wanted to create a sweet gnocchi dish. I started out by using a regular potato gnocchi recipe by Claudia Roden, adding powdered sugar and cacao powder. However, the dough became very sticky and I couldn’t work with it. But after adding more flour it become ok enough to make gnocchi out of. They looked pretty decent but tasted pretty horrible 😦 I decided to move away from traditional recipes and make something that looked like gnocchi but were far from it ingredient-wise.
My first thoughts were to make white chocolate truffle gnocchi but I was afraid the mixture would be a bit too soft to make good looking gnocchi from. After paging through my baking books I come across a recipe for white modeling chocolate in Colette Peters Cakes to dream on, the perfect recipe for making gnocchi. Made some strawberry sauce to serve with the gnocchi and finished the dish by adding some grated white chocolate. The combo white chocolate and strawberries is a great one but I don’t recommend eating a complete portion of the gnocchi and sauce 😉
makes 1 plate
140 g (5 oz) white chocolate
3 tbs light corn syrup
Melt the chocolate. Add the corn syrup and stir until everything is combined well. The mixture will thicken. Wrap in plastic wrap and leave at room temperature overnight.
Knead the dough before using it. Roll into 2 sausages of about 2 cm (Â¾ in) diameter. Cut into 2 cm (Â¾ in) pieces. Roll into balls and flatten them with your thumb. Press onto a fork and roll the dough back to form the gnocchi.
makes 1 portion
100 g (3 Â½ oz) strawberries, hulled
powdered sugar, to taste
Puree the strawberries and pass puree through a sieve. Add sugar to taste.