Recipe: Chocolate gnocchi

Chocolate gnocchi by Maria Avon

Recipe by Maria Avon


For the gnocchi:

  • 700 g potatoes, roughly cut to pieces all the same size and unpeeled
  • salt and pepper
  • 2 egg yolks
  • 150 g plain flour
  • dark chocolate nibs

For the sauce: 

  • 200 g Cadbury Bournville chocolate, chopped
  • 175 ml milk
  • 2 tbsp double cream
  • 30 g caster sugar
  • 30 g Remia Gold margarine, cut into cubes


For the gnocchi:

  1. Place the potatoes in a saucepan with lots of salted cold water.
  2. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15-20 minutes depending on the size of your potatoes).
  3. Drain and allow to cool a little.
  4. When cool enough to handle, remove the skins.
  5. While the potatoes are still warm, mash them until smooth and fluffy with a fork then set aside to cool completely.
  6. Season the cooled potatoes with salt and pepper, stir in the egg yolks, a pinch of chocolate nibs and add the flour.
  7. Bring the mixture together to form a dough.
  8. On a clean work surface, sprinkle the plain flour and roll out the dough into long sausage shapes.
  9. With a sharp knife cut into dumpling shapes of about 2cm.
  10. Set aside to let them settle.
  11. Once left for half an hour, cover the gnocchi with egg wash and then coat them in cocoa.
  12. Drop the gnocchi into a pan of boiling oil and let sit until they rise to the top.
  13. As they come to the surface, lift them out with a slotted spoon, drain well and place on a nice plate.

For the sauce: 

  1. Melt the Cadbury Bournville chocolate over "bagno maria" in another saucepan
  2. Bring to boil the milk, cream and sugar over medium heat while whisking continuously.
  3. Pour the mixture over the melted chocolate.
  4. Heat all until just simmering but stirring continuously
  5. Allow to bubble a little then turn off
  6. Add the Remia Gold margarine, cube at a time until the sauce is smooth and glossy (I also strained the sauce from a sieve for any lumps)
  7. Serve around the gnocchi and over the plate.

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