Coriander gnocchi in a curried cream and corn sauce


This is, obviously, by no means a traditional gnocchi recipe! However, the components work so well together - plump and light coriander dumplings with a rich, curried cream sauce and nuggets of sweetcorn. The best gnocchi is made from the fluffy innards of baked potatoes, which are drier than their boiled counterparts.

First published in 2023





Spiced butter



Preheat the oven to 220°C/200°C fan


Stab the potatoes a few times with a fork or skewer, then rub with oil. Transfer to the oven rack for 20 minutes, then turn the oven down to 190°C/170°C fan and cook for a further 45 minutes to 1 hour, or until the potatoes are very tender


Allow the potatoes to cool for 10 minutes, then, working with the still-hot potatoes (use a tea towel to hold them, if necessary), scrape the flesh from the skins into a bowl until you have 450g mash


Turn the mashed potato out onto a work surface and make a well in the centre, then add the egg yolk, salt and coriander


Sprinkle a little of the flour on top, then start bringing it together with a fork. Continue adding the flour in this way, stopping as soon as it starts clumping together. It’s important not to overwork the dough as it will become tough

  • 85g of 00 flour, or up to 100g

Gently bring it together into a ball and cover and rest for 10 minutes


Cut the dough into 4 equal pieces, then roll each into a log about 10 inches long. Cut into gnocchi sized pieces (about 20)


Transfer to a sheet dusted with semolina and cover

  • semolina flour, for dusting

Bring a pan of salted water to the boil


In a frying pan, add a dash of oil then add the shallot and cook until soft but not coloured

  • 1 dash of oil
  • 1 shallot, finely chopped

Add the garlic, then cook out a minute or two before adding the curry powder and a small splash of the stock. Cook for a minute or two stirring, then add the remaining stock and allow to bubble down and reduce by half

  • 2 garlic cloves, grated to a paste
  • 2 tsp curry powder
  • 300ml of stock

Remove from the heat and add the double cream, then season and blend

  • 50ml of double cream

Return to the heat and add the corn


To make the spiced butter, melt the butter in a small frying pan and add the fennel seeds, chilli flakes and curry leaves


Cook the gnocchi in the boiling salted water for a couple of minutes, or until they float to the top


Serve the gnocchi surrounded by the sauce and topped with the spiced butter

First published in 2023

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