Bitter Cocoa Gnocchi: Gnocchi di Cacao Recipe

Name: Bitter Cocoa Gnocchi: Gnocchi di Cacao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds baking potatoes, like russets; 2 cups all-purpose flour; 1 egg, extra large; 1 pinch salt; 1/4 cut smoked ricotta salata, grated; 1 tablespoon bitter cocoa; Pinch cinnamon; 2 tablespoons sugar; Pinch salt; 1/4 cup candied citrus peel, chopped; 1/4 cup raisins, rehydrated; 1/2 cup butter, melted

Servings: persons

3 pounds baking potatoes, like russets
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/4 cut smoked ricotta salata, grated
1 tablespoon bitter cocoa
Pinch cinnamon
2 tablespoons sugar
Pinch salt
1/4 cup candied citrus peel, chopped
1/4 cup raisins, rehydrated
1/2 cup butter, melted

1
Boil the whole potatoes until they are soft, about 45 minutes.
2
While still warm, peel the potatoes and pass them through vegetable mill onto clean pasta board.
3
Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour.
4
Place the egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta.
5
Once the egg is mixed in, bring dough together, kneading gently until a ball is formed.
6
Knead gently another 4 minutes until ball is dry to the touch.
7
Divide the dough into 6 large balls.
8
Roll each ball into 3/4-inch diameter ropes and cut the ropes into 1-inch long pieces.
9
Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
10
Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.
11
Meanwhile, in a medium bowl, combine the ricotta, cocoa, cinnamon, sugar, and a pinch of salt and stir well.
12
Drain the gnocchi and place them in the bowl with the cocoa mixture.
13
Toss to coat and remove from the bowl.
14
Place in a clean serving bowl with the citrus peel and raisins, drizzle with the melted butter and serve immediately.

768

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds baking potatoes, like russets, 2 cups all-purpose flour, 1 egg, extra large, 1 pinch salt, and more.

Yes, Bitter Cocoa Gnocchi: Gnocchi di Cacao falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bitter Cocoa Gnocchi: Gnocchi di Cacao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions