Gnocchi Napoli
Designed for professional chefs, check out this Gnocchi Napoli recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mashed Potato and Knorr Tomato Pronto.

Ingredients
Gnocchi Napoli
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Choux Pastry (Pâte à Choux):
Water
/ml
250.0 ml
0%
Butter
/g
125.0 g
0%
Flour
/g
437.0 g
0%
Eggs
/g
125.0 g
0%
Salt
/g
2.0 g
0%
Gnocchi:
Water
/ml
800.0 ml
0%
Knorr Professional Mashed Potato (1x2kg)
/g
220.0 g
0%

Flour
/g
0.0 g
0%
Pecorino cheese
/g
40.0 g
0%
Ricotta Cheese
/g
60.0 g
0%
Choux Pastry
/g
120.0 g
0%
Salt
/g
2.0 g
0%
Sauce:
Olive oil
/ml
50.0 ml
0%
Onion, brunoise
/g
150.0 g
0%
Garlic
/g
30.0 g
0%
Bay Leaf
/g
1.0 g
0%
Chilli flakes
/g
1.0 g
0%
Rosemary
/g
1.0 g
0%
Knorr Professional Tomato Pronto (6x2kg)
/kg
2.0 kg
0%

Oregano
/g
1.0 g
0%
Green olives, seeds removed and cut in half
/g
150.0 g
0%
Cappers rinsed
/g
30.0 g
0%
Basil, chopped
/g
1.0 g
0%
Butter
/g
50.0 g
0%
provolone cheese
/g
50.0 g
0%
Garnish:
Buffalo Mozzarella Cheese
/g
120.0 g
0%
Basil leaves, fresh
/g
1.0 g
0%
/
Choux Pastry (Pâte à Choux):
-
Water 250.0 ml
-
Butter 125.0 g
-
Flour 437.0 g
-
Eggs 125.0 g
-
Salt 2.0 g
Gnocchi:
-
Water 800.0 ml
-
Flour
-
Pecorino cheese 40.0 g
-
Ricotta Cheese 60.0 g
-
Choux Pastry 120.0 g
-
Salt 2.0 g
Sauce:
-
Olive oil 50.0 ml
-
Onion, brunoise 150.0 g
-
Garlic 30.0 g
-
Bay Leaf 1.0 g
-
Chilli flakes 1.0 g
-
Rosemary 1.0 g
-
Oregano 1.0 g
-
Green olives, seeds removed and cut in half 150.0 g
-
Cappers rinsed 30.0 g
-
Basil, chopped 1.0 g
-
Butter 50.0 g
-
provolone cheese 50.0 g
Garnish:
-
Buffalo Mozzarella Cheese 120.0 g
-
Basil leaves, fresh 1.0 g
Preparation
-
Choux Pastry (Pâte à Choux):
- Bring the water and butter to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs, 1 at a time to make a soft paste-like dough that just holds its shape.
-
Gnocchi:
- Bring the water to a boil, remove from heat and whisk in the Knorr Mashed Potato flakes then rest for 2min. whisk it again just to bring together and cool slightly.
- Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not to overwork it, we need it to be light and fluffy.
- Dust a work surface with flour and using small batches roll out the dough in thin logs.
- Dust a knife with flour and cut the dough into small pillow shapes.
- Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
-
Sauce:
- Add the oil to a saucepan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the tomato pronto and butter and cook for 5 minutes to heat through and slightly reduce.
- Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
-
Garnish:
- Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander, then garnish with fresh basil leaves.
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Chef’s Tip:
- Use choux pastry to keep the Gnocchi very light and almost melt in the mouth.