Today’s recipe for a main course: Philadelphia gnocchi without potatoes.
Delicious gnocchi made by mixing flour, egg, and cream cheese, three simple ingredients to create a base for a main dish to season as we like, for example with diced zucchini or a tomato and basil sauce.
Cream cheese gnocchi are a valid alternative to the more classic potato gnocchi, easier and quicker to prepare because we don’t have to boil the potatoes. Moreover, if we don’t ridge them, it takes very little time to make them. In fact, even if you want them ridged, once you get the hang of it, they come out quickly.
Lately at home, gnocchi have been very appreciated, so I try to please everyone by making them often and in different ways. The ones that have been the most successful are definitely the pumpkin gnocchi and the kale gnocchi.
Let’s see together, step by step, how to make this recipe.
You might also be interested in
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Philadelphia Gnocchi
- 18 oz cream cheese (Philadelphia)
- 2.7 cups flour
- 2 egg yolks
- 2 tablespoons grated Parmesan cheese
- 1 pinch salt
Tools
- 1 Scale
- 1 Pastry Board
- 1 Scraper
- 1 Gnocchi Board
Let’s Prepare the Gnocchi Together!
On a work surface, pour the flour and form a mound with a well in the center. Place the cream cheese, egg yolks, grated Parmesan cheese, and a pinch of salt inside. Start kneading with a fork, first combining the cheese and eggs, then gradually incorporating the surrounding flour. Use a scraper if necessary. Knead until you have a smooth and homogeneous dough. It should be soft but perfectly workable.
Take a piece of dough and start rolling it into a sausage shape by rolling it back and forth under your palms on the work surface. Once it is about finger-width, cut it with a scraper into gnocchi about half an inch thick. Lightly flour them and gently mix them together, so the flour adheres everywhere and the gnocchi don’t stick together.
To ridge them, you can use a gnocchi board or a fork. In both cases, it’s very simple, you just need some practice. Take one gnoccho at a time, place it on the gnocchi board or the back of a fork, and press gently while pulling down. Place them on a tray. Now the Philadelphia gnocchi are ready to be cooked for 4/5 minutes in boiling water and seasoned.
Una Riccia Recommends
While shaping the gnocchi, try not to use flour so the sausage rolls out well. Just add a dusting after cutting them.
FAQ (Questions and Answers)
Can I prepare Philadelphia gnocchi without potatoes in advance?
You can prepare the gnocchi in advance but I don’t recommend leaving them uncooked as they tend to absorb the flour on top and would stick together. You can make them and boil them, then drain, oil them, and store them in a closed container for one day.
