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Black Garlic Gnocchi With Butter Sauce

Recipe Courtesy of Justyna Serwach

Prep time:  1 hr 30 mins | Cook time:  2 mins

Total time:  1 hrs 32 mins | Serves: 2-4


  • 1 lbs Russet potatoes (or other very starchy, baking potatoes like Yukon Golds)

  • 1/3 cup all purpose flour plus more for dusting

  • 20g/about 10–12 cloves Balsajo Black Garlic cloves or paste

  • Salt

  • Olive oil

For the Black Garlic Butter Sauce

To serve

  • Freshly parsley, finely chopped

  • Parmesan shavings – as much as you fancy!


  1. Bake washed, unpeeled potatoes at 400F for about 1h 15min, until you feel that they give in and are fully baked inside.

  2. Meanwhile, if you’re using black garlic cloves, using flat side of a wide knife’s blade or a fork, mash the cloves into a paste.

  3. When potatoes have finished baking, peel the skin off and before they cool off mash them together with black garlic, salt & pepper until completely smooth and black garlic is fully worked into to the potato. Make sure to be generous with salt. (Use potato ricer if you can to ensure silky smooth texture of your potato gnocchi dough.)

  4. Set a big pan on a cooker and half fill it with water. Season the water with salt and add a generous splash of oil. Allow the water to come to boil, turn the heat down and keep it simmering throughout the rest of the process of making gnocchi. Additionally, fill a large bowl with ice cold water and have a colander set over a plate and another empty, medium bowl ready.

  5. Allow your mashed potato to cool off completely before transferring it onto a clean and dry surface. Sprinkle 1/3 cup flour over and combine it together into an even, smooth dough ball. Don’t overwork it as you’ll find it too sticky and want to add more flour. It is ok to do so, but be mindful that the more flour you add the tougher your gnocchi will turn out. Divide your dough into 8 pieces.

  6. Using palms of your hands, roll one piece of dough into a rope shape. Using a sharp knife, divide it into garlic clove size pieces.

  7. Using a patty/burger spatula or similar, pick your gnocchi up and transfer them into the pan with simmering water. Gnocchi should start coming up to the surface within 1 minute. As soon as it happens, using a slotted spoon transfer each, cooked batch into the bowl with ice cold water; after a few minutes into a colander to drain off, and eventually into an empty bowl for the final storage.

  8. Repeat last two steps until whole gnocchi dough is exhausted. Store your gnocchi refrigerated for up to a week. (Gnocchi don’t freeze well.)

For the Black Garlic Butter Sauce

  1. In a pan set over a low heat, melt the butter in a pan, stir black garlic in and allow to cook for a few minutes. Coat ready gnocchi with this mixture right before serving followed with a sprinkle of parsley and Parmesan.

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