Crispy Gnocchi in Parmigiano-Reggiano Cream Recipe

I’ve always loved the nutty, rich bite of authentic Parmigiano-Reggiano cheese. One thing I haven’t always loved, however, is gnocchi. To me, it was always a gummy, chewy little ball that didn’t have much flavor. But during a visit to Italy, I learned to make—and ultimately eat—the absolute best gnocchi and my mind was changed.

These light, fluffy gnocchi have grated cheese in the dough and are pan-fried for a crispy exterior. The real MVP, though, is the Parmigiano-Reggiano cream, which draws inspiration from a tortellini dish I ate at chef Massimo Bottura’s Franceschetta58 in Modena, Italy. The sauce straddles the line between a broth and a rich white sauce. Sautéed Brussels sprouts and pancetta round out the dish.

Tips for Making Crispy Gnocchi in Parmigiano-Reggiano Cream

Here are some of my best tips for success when making gnocchi and the most velvety Parmigiano-Reggiano Cream.

• Use a potato ricer to push the hot cooked potatoes through. This allows for the most moisture to evaporate and yield a fluffier texture. If you don’t have a ricer, shred potatoes using the smaller holes on a box grater or shredder.
• Take care not to overwork the gnocchi dough, as it can turn out dense and heavy.
• Hand-grate real aged Parmigiano-Reggiano for this recipe for the smoothest results and best flavor. Pre-shredded or canned cheese have anti-caking agents, which can cause clumping in the sauce.
• Topping with fresh lemon zest and grated nutmeg are optional, but it’s highly recommended. You can top with torn other fresh herbs (basil or rosemary would also be delicious) or a sprinkle of crushed red pepper flakes.