Maltese-style Gnocchi with Cheese Sauce

Ingredients

In the original Italian dish, Gnocchi alla bava, the gnocchi are typically served with a sauce made from Fontina cheese. However, in this Maltese adaptation, we use local Maltese cheese to give the dish a distinct flavor. Additionally, the Maltese-style gnocchi may have a slightly different texture compared to the Italian version, as the cooking techniques and ingredients may vary. We alse have the original recipe for Gnocchi alla bava, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 1 egg 1 egg
• 150g (5.3 oz) Maltese cheese, grated 150g (5.3 oz) Maltese cheese, grated
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 58g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, and egg. Mix until a dough forms.
2. 2.
   On a floured surface, roll the dough into long ropes, about 2 cm (0.8 inches) in diameter.
3. 3.
   Cut the ropes into bite-sized pieces and press each piece lightly with a fork to create ridges.
4. 4.
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Add the grated Maltese cheese and stir until melted and smooth.
6. 6.
   Gradually add the milk to the cheese mixture, stirring constantly until the sauce thickens. Add the nutmeg and season with salt to taste.
7. 7.
   Add the cooked gnocchi to the cheese sauce and toss gently to coat.
8. 8.
   Serve the Maltese-style gnocchi with cheese sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Maltese cheese — If you can't find Maltese cheese, you can substitute it with a mild cheddar or Gouda cheese for a similar flavor.
• Nutmeg — Use freshly grated nutmeg for the best aroma and flavor in the cheese sauce.

Tips & Tricks

• Be careful not to overmix the gnocchi dough, as it can result in a dense texture. Mix until just combined.
• Dust the surface with flour when rolling the gnocchi dough to prevent sticking.
• To make the gnocchi ahead of time, freeze them on a baking sheet in a single layer, then transfer to a freezer bag. Cook from frozen when ready to serve.
• For a twist, add cooked bacon or pancetta to the cheese sauce for a savory and smoky flavor.
• Serve the gnocchi with a sprinkle of grated Maltese cheese on top for an extra cheesy touch.

Serving advice

Serve the Maltese-style gnocchi with cheese sauce as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Plate the gnocchi neatly in a shallow bowl or on a large serving platter. Drizzle some extra cheese sauce over the top and garnish with fresh parsley for a pop of color. Serve immediately while still hot.