It makes sense to dip your gnocchi in ketchup since gnocchi is made of mostly potato. But these weren't just any gnocchi, they were marbled with a sharp cheddar, and perfumed with a splash of truffle oil. And it wasn't just your ordinary ketchup either, it was fortified with some garlic and olive oil, and spiked with a nice hit of sriracha. These cheese gnocchi were nice and crispy on the outside, but extremely delicate and soft on the inside and exploding with flavor on every bite.
Cooked potatoes and jsut enough flour to bring them together.
Cheese gets folded in the mix.
The more tedious part of the recipe.
All ready to go!
Fry the gnocchi to add a nice crispy element and make them more snack like.
These are such a fun and different little snack.
Classic flavor combinations with a new twist. That's my kind of food!
Bake 3 potatoes until tender, allow to cool and run through a ricer. Add between a half cup and a whole cup of flour and mix together to form a dough. Add 4 oz sharp cheddar and a tablespoon of truffle oil and mix to combine. Form the gnocchi and boil for only a few minutes until floating. Be careful not to over boil or the cheese will fully melt and cause them to fall apart! Drain gently. Allow to cool and dry. Pan fry in olive oil and butter until browned.
The sauce was a clove of garlic sauteed in a few tablespoon of oil. Remove from heat, add a splash of cream followed by 1/4 cup sriracha and 3/4 cup ketchup. Mix well and serve.