Baked Gnocchi Skewers
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Makes: 25 pieces
- Cost: Low
PRESENTATION
If you're looking to try something new from Friuli-Venezia Giulia, then spiedini di gnocchi gratinati is totally the way to go. Really. This dish takes the classic Italian potato gnocchi and gives it a fun twist by threading both white and green gnocchi onto wooden skewers. And the result? Colorful, eye-catching skewers—pretty simple—that look fantastic on any platter. The real magic happens when you sprinkle them with grated Grana Padano and Montasio cheese.
These cheeses melt beautifully in the oven, creating a crispy and golden topping that’s hard to resist. Honestly, the combination of tender gnocchi with a cheesy crust is what makes this dish perfect for any buffet or party. It's a great way to enjoy traditional Italian flavors with a fresh twist that will have everyone reaching for a skewer.
Beyond just looking great, the ricetta spiedini di gnocchi showcases the best of Northeastern Italian cuisine by blending flavors with modern flair. You know, you get the familiar taste of gnocchi di patate, but by turning them into spiedini di gnocchi al forno, you create an easy and shareable finger food. Montasio cheese, a staple in Friuli-Venezia Giulia, brings a rich flavor that pairs perfectly with the moist gnocchi beneath.
Whether you're planning to serve these as an antipasto di gnocchi at a gathering or just want a unique snack, these skewers always hit the spot. They're even popular at local festivals, where folks love munching on something crispy and cheesy while socializing—seriously good.
The gnocchi al forno method adds an extra layer of flavor and texture, making the dish feel special yet easy to enjoy. If you're a fan of ricette italiane tradizionali with a twist, this is one you'll want to try. It's all about enjoying the tastes of Italy with a fun and engaging presentation that keeps everyone coming back for more. Really, it does.
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INGREDIENTS
- Ingredients for 25 skewers
- Butter 4 ½ tbsp (65 g)
- Montasio cheese 2.5 oz (70 g)
- Grana Padano PDO cheese 1.8 oz (50 g)
- for white gnocchi
- Potatoes 1.1 lbs (500 g) - floury
- Type 00 flour 1 ¼ cup (150 g)
- Fine salt 1 tsp (5 g)
- Egg yolks 1
- for green gnocchi
- Potatoes 0.8 lb (350 g) - mealy
- Spinach 6.7 cups (200 g)
- Type 00 flour 0.4 cup (50 g)
- Fine salt 1 tsp (5 g)
How to prepare Baked Gnocchi Skewers
To make the baked gnocchi skewers, start by preparing the white gnocchi (for more details, see the Potato gnocchi recipe). Wash the potatoes 2 and, without peeling them, place them in a pot with salted water and let them boil for about 25-30 minutes 2 until they become soft, then drain them 3.
While still hot, peel them 4, mash them with a potato masher 5 and place them on a work surface with the flour 6
make a small well and add the salt 7, the egg yolk 8 in the center and knead everything until you get a compact dough. Knead until you obtain a compact, smooth dough without lumps 9.
Divide the dough into logs about 1 inch thick and start cutting your gnocchi 10. Finally, create the characteristic ridges of the gnocchi by rolling each piece on a gnocchi board or fork 11. Now, take care of the green gnocchi (for all details, see the recipe: Green gnocchetti) wash the spinach and cook them in a little salted water 12. In another pot, cook the potatoes by boiling them with the skin, as you did previously with the classic gnocchi.
Once cooked, drain the spinach and squeeze them well using a sieve (13-14), then chop them finely with a knife 15.
On a board, place the flour, spinach 16, peeled and mashed potatoes, and knead everything 17 until you obtain a compact dough 18.
Continue as you did before: divide the dough into logs about 1 inch thick and start cutting your gnocchi with a pasta cutter 19. Finally, create the typical ridges 20. As you make them, place the finished gnocchi on a tray covered with a floured cloth. Separately, grate the Montasio 21 and Grana.
Cook all the white gnocchi in salted water with a drop of olive oil 22, drain them when they float to the surface, it will take a couple of minutes, then drain them 23, place them in a bowl and dress with a drizzle of olive oil 24.
Cook the green gnocchi in the same way, then drain them 25, place them in a bowl and dress with a little oil 26. At this point, you can assemble the skewers: take a wooden skewer and alternate the white and green gnocchi 27.
then brush with melted butter a baking tray large enough to hold the skewers 28. Lay the skewers on the tray and brush the surface with more melted butter and grated cheeses 29. Grill in a preheated oven with the grill function for 10 minutes at 430°F. Once cooked, remove the baked gnocchi skewers from the oven 30 and serve them hot.