The Little Italian Clouds
The Little Italian Clouds
Get ready to float on a cloud of flavor! These homemade Little Italian Clouds are a modern take on classic gnocchi, packed with a punch of savory garlic and aromatic herbs. They are so light and tender, you might just find yourself eating them straight out of the pot. Whether you enjoy them fresh or freeze them for later, these fluffy little dumplings are guaranteed to make your meal feel extra special.
Equipment
- 1 tsp garlic powder
- 1 tsp onion powder
- 30 ml extra-virgin olive oil
- 125 g all-purpose flour, plus more for dusting
- ½ tsp dried basil or 1 tbsp fresh
- Salt and pepper, to taste
- 455 g red potatoes
Ingrediënten
- Preheat the oven to 200°C 400°F.
- Prick the potatoes with a fork and bake uncovered, for 1 hour. Remove from the oven and let cool completely.
- Scoop out the potato flesh and place in a mixing bowl. Discard the skins.
- Add olive oil and mash until as smooth as possible.
- Stir in flour basil, garlic powder, onion powder, salt, and pepper. Knead until a soft dough forms. Adjust flour if needed.
- Divide dough into 4 pieces and roll each into a rope about 20 cm 8 inches long.
- Cut each rope into 12 equal pieces.
- Optionally freeze the gnocchi by placing them in a single layer on a baking sheet, freezing until solid, and transferring to an airtight container.
- To cook fresh gnocchi bring a pot of water to a boil. Add gnocchi in batches, about 12 at a time. Boil until they float to the top.
- Serve immediately topped with sauce or sautéed with olive oil, salt, and pepper.
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prick the potatoes with a fork and bake, uncovered, for 1 hour.
- Remove from the oven and let cool completely.
- Scoop out the potato flesh and place in a mixing bowl.
- Discard the skins.
- Add olive oil and mash until as smooth as possible.
- Stir in flour, basil, garlic powder, onion powder, salt, and pepper.
- Knead until a soft dough forms.
- Adjust flour if needed.
- Divide dough into 4 pieces and roll each into a rope about 8 inches (20 cm) long.
- Cut each rope into 12 equal pieces.
- Optionally, freeze the gnocchi by placing in a single layer on a baking sheet, freezing until solid, and transferring to an airtight container.
- To cook fresh gnocchi, bring a pot of water to a boil.
- Add gnocchi in batches, about 12 at a time.
- Boil until they float to the top.
- Serve immediately, topped with sauce or sautéed with olive oil, salt, and pepper.
Notes / Tips / Wine Advice:
Serving Tip:
For a simple finish, sauté the gnocchi in olive oil, sprinkle with fresh herbs or vegan parmesan, and serve as a delicious side dish to your favorite Italian meal. They also pair wonderfully with a simple marinara or a creamy cashew sauce.
Wine Advice:
The delicate, savory flavors of these gnocchi call for a wine that’s equally subtle and elegant. A light, crisp white wine like a Pinot Grigio from Italy would be a perfect pairing. Its bright acidity will complement the herbs and refresh your palate. For a touch of celebratory sparkle, a dry Prosecco from the Veneto region in Italy would also be a fantastic choice, adding a lively and fun element to your meal.
Nutritional Information
Calories: 35 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.05 g
