Gnocchi Mona (Gnocchi Mona)

Name: Gnocchi Mona (Gnocchi Mona)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12
Cuisine: Monaco
Ingredients: Starchy potatoes, boiled and riced — 1 kg (2.2 lb); Plain flour, plus extra for dusting — 1.5 cups (180 g / 6.5 oz); Egg — 1; Salt — 1/2 tsp; Simple tomato sauce, to serve — 2 cups (480 ml / 16 fl oz); Grated Parmesan, to serve

The Quirky Foodster Team

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40 min

Prep

10 min

Cook

Servings

Ingredients

Starchy potatoes, boiled and riced — 1 kg (2.2 lb)
Plain flour, plus extra for dusting — 1.5 cups (180 g / 6.5 oz)
Egg — 1
Salt — 1/2 tsp
Simple tomato sauce, to serve — 2 cups (480 ml / 16 fl oz)
Grated Parmesan, to serve

Method

Rice the boiled potatoes while still warm and spread out to cool slightly.
Combine the riced potato with the flour, egg and salt, mixing gently until a soft, slightly sticky dough forms — avoid overworking it.
Divide the dough into portions and roll each into a long rope on a floured surface.
Cut into small pillow-shaped pieces, and roll each gently over the tines of a fork if desired.
Bring a large pot of salted water to a boil.
Cook the gnocchi in batches, removing with a slotted spoon once they float to the surface, about 2–3 minutes.
Toss the cooked gnocchi with warmed tomato sauce and serve with grated Parmesan.

Introduction: Soft potato gnocchi tossed in a light tomato sauce, a favourite accompaniment to Monaco’s richer braised main dishes.

Cultural Background: Reflecting Monaco’s close culinary ties to nearby Italy, gnocchi are a well-loved side across the principality, often served specifically alongside daube as the traditional starch pairing for that dish.

Tips: Handle the dough as little as possible to keep the gnocchi light and tender. Use starchy potatoes such as russets for the best texture.

Variations: Toss with the sauce from daube Monégasque for the classic traditional pairing. Add a little grated nutmeg to the dough for extra warmth.

Storage: Store uncooked gnocchi in the refrigerator for up to 1 day, or freeze on a tray before transferring to a bag.

Reheating: Reheat cooked gnocchi gently in a pan with a little sauce or butter, stirring, until warmed through.

Nutrition: Per serving (approx.): 320 kcal, 9 g protein, 5 g fat, 58 g carbohydrate.

FAQs:

Q: Why avoid overworking the dough?

A: Overworking develops gluten in the flour, which can make

Q: Can gnocchi be made ahead and frozen?

A: Yes, freeze uncooked on a tray until firm, then