These gnocchi are made with toasted instant mashed potatoes folded into a semi-traditional pâte à choux recipe. The gnocchi are poached in boiling water, then chilled and sautéed to serve. We enriched the gnocchi with some bacon fat and cheddar and Gruyère cheeses. Here we have paired the gnocchi with shaved lardo, sautéed spring onions, and saltwort needles. The gnocchi open up a number of doors, from Aki’s coconut gnocchi to the whole wheat ones I am looking into. Time and taste will tell where we go.
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