Gnocchi Monegasques
Gnochi (NYOH-kee moh-neh-GAHSK)
Monegasque Potato Gnocchi
Pillowy potato dumplings in a rich tomato-basil sauce, topped with a snowfall of Parmigiano, a beloved Monegasque comfort dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic bowl
Garnishes: Parmigiano, basil, olive oil
Accompaniments: green salad
Instructions
-
1
Boil potatoes whole in salted water until tender. Peel while hot and rice into a mound.
-
2
Add flour, egg, and salt. Gently knead until just combined. Do not overwork.
-
3
Roll into ropes 2 cm thick and cut into 2 cm pieces. Roll each piece over a fork or gnocchi board.
-
4
Cook gnocchi in salted boiling water. They are done when they float, about 2 min.
-
5
Meanwhile, warm tomato sauce with garlic and olive oil in a wide skillet.
-
6
Transfer gnocchi to the sauce, toss gently, and serve topped with Parmigiano and fresh basil.
Did You Know?
In Monaco, gnocchi are traditionally served on September 19 for the Feast of Sainte Devote, the principality's patron saint.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- gnocchi board or fork
- wide skillet
Garnishing
Parmigiano, basil, olive oil
Accompaniments
green salad
The Story Behind Gnocchi Monegasques
Gnocchi are deeply woven into Monegasque culinary identity, a legacy of the Genoese Grimaldi family who brought Ligurian food traditions to the principality. The Monegasque version emphasizes lightness, with cooks insisting the potatoes must be riced while still hot and the dough barely touched to achieve pillowy results.
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