Savory Chocolate Dish #7

Gnocchi with Sultanas and Cocoa

Makes 6 servings

Prep: 60 minutes
Cook: 40 minutes

Shopping List:

  • 1500 gr or 3 lbs meaty [floury] potatoes
  • 2 large eggs
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground white pepper


  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons sultanas [golden raisins] soaked in warm water, drained
  • 60 gr or ½ cup freshly grated Parmesan cheese
  • 60 gr or ½ cup freshly grated Ricotta Salata cheese
  • 125 gr or ½ cup melted butter
  • 30 gr or ⅓ cup candied lemon peel
  • pinch of ground cinnamon
  • Salt and freshly ground white pepper to taste


  1. Cook the potatoes in salted, boiling water until tender, 25-30 minutes
  2. Drain and peel them
  3. Press the potatoes through a potato ricer or mash them and place on a clean work surface
  4. Work in the eggs and Parmesan and season with salt and pepper
  5. Add enough flour to form a stiff, malleable dough
  6. Break off pieces and form into logs
  7. Cut into 2.5 cm or 1 inch lenghts
  8. Dust with the remaining flour, but do not leave the gnocchi too long before cooking because they will stick
  9. Cook the gnocchi in small batches in a large pot of salted, boiling water until the bob the surface


  1. Mix the cocoa, raisins, Parmesan, Ricotta Salata, half the butter, candied lemon peel, cinnamon and salt and pepper in a large bowl
  2. Use a slotted spoon to transfer the gnocchi to the bowl and toss them gently until well coated
  3. Drizzel with the remaining butter and sprinkle with Parmesan slivers
  4. Serve hot


PDF of this recipe: 20111215_Gnocchi-sultanas-cocoa