Jul 14 2026
Restaurants›Restaurant Aleksandar›Potato Gnocchi Recipe

Potato Gnocchi Recipe

Inspired by Restaurant Aleksandar
Time1h 30m
Serves4

whipped goat cheese snap peas picked herbs wild mushrooms manchego

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Ingredients

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Gnocchi

Whipped Goat Cheese

Vegetables & Mushrooms

Finishing & Garnish

Method

Gnocchi

  1. 1

    Bake or steam potatoes

    Preheat oven to 425°F (220°C). Prick whole russet potatoes and bake 45–60 minutes until very tender. Alternatively, steam or boil whole potatoes 25–35 minutes until soft. Drain and let cool slightly.

  2. 2

    Mash and dry

    While still warm, peel potatoes and pass through a ricer or mash thoroughly until smooth. Spread the mashed potato on a rimmed baking sheet to let excess steam escape for 5–10 minutes; this helps reduce moisture so dough won't be sticky.

  3. 3

    Make dough

    Gather 3 cups measured warm mashed potato on a work surface, sprinkle 1 tsp salt and 1 tsp white pepper, add about 1 1/2 cups of the flour and the egg yolks. Gently incorporate with a bench scraper or fork, then add remaining flour a little at a time until a soft, slightly tacky but not sticky dough forms. Do not overwork — stop when dough holds together.

  4. 4

    Roll and cut gnocchi

    Divide dough into 4 portions. On a lightly floured surface, roll each into a rope about 3/4-inch (2 cm) thick. Cut into 1-inch pieces. If desired, press each piece with a fork or gnocchi board to create ridges.

  5. 5

    Cook gnocchi

    Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi in; when they float, cook 30–60 seconds more, then remove with a slotted spoon into a bowl. Reserve 1/2 cup of cooking water.

Whipped Goat Cheese

  1. 6

    Whip cheese

    Place goat cheese, heavy cream, lemon zest, 1/4 tsp salt and 1/8 tsp black pepper in a food processor or blender. Pulse until the mixture is very smooth and airy (about 30–60 seconds). Taste and adjust seasoning. Transfer to a small bowl and keep at room temperature.

Vegetables & Mushrooms

  1. 7

    Prepare vegetables

    Trim snap peas and thinly slice the shallot. Clean mushrooms by gently brushing; slice larger mushrooms into bite-sized pieces. Mince garlic.

  2. 8

    Sauté mushrooms and snap peas

    In a large skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until foaming. Add shallot and cook 1–2 minutes until translucent. Add mushrooms in a single layer and let brown without stirring for 2 minutes, then stir and cook until golden, about 4–5 minutes. Add garlic and cook 30 seconds. Add snap peas, 3/4 tsp salt and 1/2 tsp black pepper; toss and cook 2–3 minutes so peas stay bright and crisp-tender. If pan is dry, add 1–2 tbsp reserved gnocchi cooking water to deglaze.

Assembly & Finish

  1. 9

    Combine gnocchi with vegetables

    Add the cooked gnocchi to the skillet with mushrooms and snap peas. Toss gently over medium heat with a splash (1–2 tbsp) of reserved cooking water so the pan juices and a little butter/olive oil coat the gnocchi. Heat 1–2 minutes until everything is warmed through.

  2. 10

    Plate

    Divide gnocchi and vegetable mixture among 4 plates. Dollop 1.5 tablespoons of whipped goat cheese on each portion (about 6 oz total divided).

  3. 11

    Garnish

    Scatter picked herbs over each plate, drizzle with 1/4 tsp extra-virgin olive oil and 1/4 tsp lemon juice per plate (total 1 tsp and 1 tsp for all). Finish with a generous sprinkle (about 2 tbsp total) of grated manchego and a final crack of black pepper.

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