Gnocchi Skewers
Gnocchi is one of our favourite mid-week easy dinners and we quite often fry them for some texture.
These gnocchi skewers are genius and could be a great option for a bar snack with a cold glass of Prosecco or bottle of beer. If you like your truffles, add a little truffle oil for decadence.
We were inspired by Marcus Bawdon’s book, Skewered. We found it best to part boil the gnocchi first so we’re publishing our slightly different method of cooking these.
They would also work really well with a sprinkling of chilli flakes to pep them up a little. There are quite a few recipes online for gnocchi skewers.
Cooking surfaces
BBQ Temperature
Ingredients
- 1/2 packet Gnocchi
- 1 tsp sea salt
- 1 tsp black pepper, coarsely ground
- 2 tbsp olive oil
- 25g parmesan, grated finely
- truffle oil, optional
Alternative ingredients
- Peppers
- Mushrooms
- Chilli flakes
- Pesto
- Baby plum tomatos
Method
- Setup your Egg for a direct cook at 200°C with your cast iron plancha or a cast iron skillet.
- Drop the gnocchi in boiling water and cook for 1 minute – they need to soften very slightly. Drain. We did this step, indoors on the hob, in advance. Run under cold water to cool them.
- Put the pre-cooked gnocchi into a bowl. Pour over a glug of olive oil, toss the gnocchi and then add some salt and pepper to season.
- Thread the gnocchi on to cocktail sticks – 4 to 5 gnocchi per stick.
- Cook for about 15 minutes, turn from time to time, until they start to brown and look crispy.
- Remove from the Egg and sprinkle with grated parmesan cheese and truffle oil.
- Beware – they won’t last long as they’re so moorish!