Breakfast Gnocchi (v) Recipe

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the mushrooms with 1 tbsp olive oil, smashed garlic, 1 tsp chopped rosemary and 1/2 tsp salt. Spread in a single layer.

Roast for 12–15 minutes, stirring once halfway, until the mushrooms are golden and edges are slightly crisp. Remove garlic pieces if they begin to brown excessively. Keep warm.

On a separate small baking sheet or in the same oven space, toss halved cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast at 425°F (220°C) for 12–15 minutes until they blister and begin to collapse. Remove and set aside.

While vegetables roast, make the sauce. In a medium saucepan over medium heat melt 2 tbsp butter. Add 1 tbsp flour and whisk continuously for 1 minute to form a roux without browning.

Gradually whisk in 1 cup whole milk, smoothing lumps. Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).

Remove from heat and whisk in 3/4 cup grated Parmesan, 1 tsp minced rosemary, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest if using. Adjust seasoning to taste. Keep warm on the lowest heat, stirring occasionally to prevent skin forming.

Bring a large pot of salted water to a gentle boil. Cook the gnocchi according to package instructions (usually 2–3 minutes) until they float. Using a slotted spoon, transfer gnocchi to a plate.

In a large skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp butter. When foaming, add the drained gnocchi in a single layer (work in batches if needed). Sear, stirring occasionally, until the gnocchi are golden and slightly crisp on the edges, about 4–6 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground pepper.

Lower heat to medium and pour half of the rosemary-Parmesan sauce into the skillet with the gnocchi. Toss gently to coat and warm through for 1–2 minutes. Keep skillet warm.

Bring 6 cups water to a gentle simmer in a medium saucepan (bubbles should just break the surface). Add 2 tsp white vinegar. Create a gentle whirlpool with a spoon.

Crack one egg into a small cup. Gently slip the egg into the simmering water at the center of the whirlpool. Poach eggs in batches, 3–4 minutes for runny yolks or 5 minutes for slightly firm yolks. Use a slotted spoon to lift eggs and transfer to a paper-towel lined plate to drain. Keep warm.

Divide the sautéed, sauced gnocchi among 4 warm plates (about 1/4 lb gnocchi per serving). Spoon the remaining rosemary-Parmesan sauce over the gnocchi.

Arrange roasted mushrooms and blistered tomatoes over each portion of gnocchi.

Top each portion with one poached egg. Season the eggs lightly with the finishing 1/4 tsp salt and a pinch of black pepper.

Sprinkle extra grated Parmesan, a few pinches of chopped parsley or microgreens, a small pinch of red pepper flakes if using, and tuck a small rosemary sprig on each plate for aroma. Serve immediately so yolks remain runny; instruct guests to break yolk and mix into gnocchi for a rich breakfast experience.