Stracchino Gnocchi Recipe

Bake or Steam Potatoes

Preheat oven to 200°C (400°F). Prick the russet potatoes with a fork and bake directly on the rack until tender, about 45–60 minutes. Alternatively, steam whole potatoes until a skewer slides in easily, about 30–40 minutes. Let cool slightly until you can handle them.

Rice the Potatoes

While still warm, halve the potatoes and scoop the flesh through a ricer onto a large clean work surface or bowl. Spread the riced potatoes into a thin mound and let steam off for 2–3 minutes to lose excess moisture.

Make the Dough

Sprinkle the potatoes with 1 1/2 tsp salt and about 1 3/4 cups of the flour. Make a well and add the beaten egg. Gently combine with a bench scraper or hands, adding the remaining flour a little at a time until a soft, slightly tacky dough forms. Do not overwork. The dough should hold together but still be supple. If it becomes sticky, incorporate a little more flour.

Shape Gnocchi

Divide the dough into 6 pieces. Roll each piece into a 3/4 inch (2 cm) diameter rope on a lightly floured surface (use semolina for dusting if preferred). Cut into 1-inch pieces. Optionally roll each piece over the back of a fork or gnocchi board to create ridges. Place on a floured tray, covered with a cloth, while you prepare the rest.

Cook Gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop them into the boiling water, stir gently so they don't stick, and remove with a slotted spoon as they float to the surface plus an additional 30 seconds. Transfer cooked gnocchi to a tray and toss lightly with a drizzle of olive oil to prevent sticking.

Prepare greens: bring a medium pot of salted water to a boil (use the 1 tbs kosher salt). Blanch broccoli rabe for 1.5–2 minutes until stems are tender-crisp and leaves are wilted. Immediately transfer to an ice bath to stop cooking. Drain thoroughly and squeeze out excess water. Roughly chop into 1-inch pieces and set aside.

Sauté greens: in a large skillet over medium heat, warm 2 tbsp olive oil. Add half the sliced garlic (reserve the rest for frying) and red pepper flakes. Cook, stirring, until the garlic is fragrant and just beginning to turn golden, about 45–60 seconds. Add the chopped broccoli rabe, season with a pinch of salt, and sauté 2–3 minutes until warmed through and any remaining moisture evaporates. Taste and adjust seasoning. Transfer greens to a bowl and keep warm.

Crisp the Garlic

In a small heavy-bottomed saucepan, pour 1/2 cup olive oil and heat over medium-low. Add the reserved thinly sliced garlic in an even layer. Fry gently, stirring occasionally, until the slices are golden brown and crisp, about 3–5 minutes. Be careful: garlic can go from golden to burnt quickly. Remove garlic with a slotted spoon to a paper towel-lined plate and season lightly with 1/4 tsp fine salt. Reserve garlic oil (cool slightly) for finishing sauce.

Build the Sauce & Combine

Return the large skillet (used for greens) to medium heat. Add about 2–3 tbsp of the reserved garlic oil. Add the cooked gnocchi in a single layer (work in batches if needed) and sauté, shaking the pan occasionally, until gnocchi develop a light golden crust, about 3–4 minutes. Add the sautéed broccoli rabe back to the skillet and toss to combine and warm through for 1–2 minutes.

Add Stracchino & Provolone

Lower heat to low. Dollop pieces of room-temperature stracchino over the gnocchi and greens, then sprinkle grated sharp provolone evenly. Gently toss or stir just until the stracchino melts into a creamy coating and provolone melts and binds the components, about 1–2 minutes. If the mixture seems dry, add 1–2 tbsp of the reserved garlic oil or a splash of pasta cooking water to loosen and create a silky sauce. Season with freshly ground black pepper and a squeeze of lemon juice to brighten.

Plate & Finish

Divide gnocchi between serving plates. Scatter the crispy garlic slices over the top. Finish with lemon zest, the remaining pinch of fine salt to taste, and an extra drizzle of the garlic oil if desired. Serve immediately.