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Honey and walnut gnocchi served
Sweet dessert gnocchi served with crunchy walnuts and a rich honey sauce

Honey and walnut dessert gnocchi

Author: Flavelo
Recipes Cakes and Desserts
Who said gnocchi can only be savoury? This recipe utilises the neutral flavour profile of potato dough to create a special, filling dessert. The crust of butter-fried gnocchi crunches, inside is soft as a cloud, whilst honey-cream sauce and toasted walnuts evoke the mood of classic Hungarian pasta dishes (e.g. poppy seed pasta), in Italian guise.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato ricer (essential for lump-free texture)
  • Large pot
  • Frying pan
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Boil potatoes in skins in salted water. Peel whilst still hot and press through potato ricer. Leave spread out to cool for a few minutes to let steam escape.

Tip: Excess moisture is enemy of gnocchi. If allowed to steam off, it absorbs less flour, so end result is lighter, airier.
2 ✓

Add flour, salt, and egg to warm potatoes. Knead with quick movements into soft dough. Do not over-knead!

Tip: If kneaded a lot, potato starch and flour gluten form 'pasty' sticky mess. Goal is just to combine.
3 ✓

Roll dough into finger-thick ropes on floured surface, then cut into 2 cm pieces.

Tip: You can pattern pieces with fork, so they can hold more sauce.
4 ✓

Cook gnocchi in boiling salted water. As soon as they rise to surface (approx. 2 mins), drain them.

Tip: Gnocchi is done when density decreases from heat (dough swells), and buoyancy lifts to surface.
5 ✓

Melt butter in frying pan, and fry gnocchi until golden brown. Meanwhile in another vessel warm together cream, honey, brown sugar, vanilla, and cinnamon into sauce.

Tip: Frying (Maillard reaction) gives crispy crust, creating great contrast with soft interior.
6 ✓

Toast walnuts in dry pan. Pour sauce over gnocchi, toss, and serve with toasted walnuts and icing sugar.

Tip: Toasting walnuts releases essential oils within, making taste much more intense.

Recipe FAQ

Why became sticky, gummy gnocchi?
You overworked dough (too much gluten formed), or it took up too much flour. Only knead just enough to combine.
Falls apart in water. Why?
Likely dough was too soft (little flour) or water boiled too vigorously. Cook in simmering water.

Ingredients

  • 500 g Potatoes (floury type, e.g. Maris Piper)
  • 150 g Flour (Plain flour)
  • 1 pc Egg
  • 50 g Honey (plus for serving)
  • 80 g Walnut halves
  • 100 ml Double cream (min. 30%)
  • 40 g Butter
  • 30 g Brown sugar
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 30 g Icing sugar
  • 1 pinch Salt