Gnocchi Au Poivre
This Gnocchi Au Poivre brings French bistro flavors to your kitchen table in just 25 minutes. The creamy peppercorn sauce, traditionally served with steak, finds a new purpose coating tender potato pasta for a twist on Italian comfort food!
Why We Love This Gnocchi Au Poivre
This gnocchi au poivre is a a comforting culinary fusion, taking the beloved French au poivre sauce traditionally served with steak and transforming it into a luxurious coating for tender potato gnocchi.
The gorgeous pepper sauce strikes a perfect balance between the sharp, complex heat of green peppercorns and the mellow richness of cream. What I really love about this gnocchi recipe is that it restaurant-quality flavors with minimal effort and ingredients, making it perfect for both weeknight dinners and special occasions!
Ingredients You Need
- Gnocchi: Vacuum-sealed, store-bought gnocchi from the pasta aisle offers the best texture and makes things super convenient.
- Green Peppercorns: Green peppercorns provide a fresher, brighter heat than black peppercorns. You can crush them in a mortar and pestle, or place them in a blender or spice grinder.
- Shallot: Shallots add a delicate, sophisticated flavor with subtle garlic notes that perfectly complement the peppercorns.
- Butter: Regular butter works well here, but European-style butter will create an even richer sauce!
- Broth: Use beef or chicken broth, whichever you prefer.
- Cream: For a rich, creamy sauce.
How to Make Gnocchi Au Poivre
- Toast the Peppercorns: In a large skillet over medium heat, add the crushed green peppercorns and toast for 1-2 minutes until fragrant.
- Add Butter & Shallot: Add the butter to the skillet and let it melt. Stir in the diced shallot and sauté until softened and golden, about 2-3 minutes.
- Add Liquid: Pour in the beef or chicken broth, and heavy cream to the pan. Add gnocchi at the same time.
- Season & Simmer: Season with salt and simmer for 10-15 minutes until sauce thickens and gnocchi are soft.
- Serve: Divide the gnocchi between plates or bowls, and garnish with extra crushed peppercorns if desired. Enjoy on its own or with crusty bread!
Tips for Success
- Give the peppercorns some time to toast! This crucial first step releases their essential oils and develops their complex flavor. You’ll know they’re ready when their aroma fills your kitchen.
- When adding the gnocchi to the sauce, resist the urge to stir too frequently. Gentle stirring every few minutes is enough to prevent sticking while allowing the sauce to thicken properly.
- The sauce might look thin at first, but it will thicken significantly as it simmers. Keep in mind that the starch from the gnocchi will also help thicken the sauce naturally.
- Trust your instincts on the gnocchi’s doneness – they should be tender but still slightly firm to the bite.
Serving Suggestions
Serve with a scrunch of freshly cracked black pepper and a sprinkle of parmesan cheese, if desired. This gnocchi au poivre recipe shines as a main course, but there are several ways to round out the meal:
- Serve alongside a crisp green salad dressed with a light vinaigrette to cut through the richness of the sauce.
- Pair with roasted asparagus or haricots verts for a classic French touch.
- Don’t forget plenty of crusty bread to soak up every last drop of the sauce!
Frequently Asked Questions
While black peppercorns will work, they’ll provide a different flavor profile – more assertive and spicier. If substituting, start with half the amount and adjust to taste.
Store any leftover gnocchi and pepper sauce in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to loosen the sauce, as it will thicken considerably when chilled.
Absolutely! Simply substitute vegetable broth for the beef or chicken broth. The sauce will be slightly lighter but still delicious.
More Recipes to Try
- Creamy Pastina Pesto Pasta
- Pasta with Garlic Butter
- Zucchini Tuna Pasta with Lemon
- Mushroom Soup with Acini di Pepe
Gnocchi Au Poivre
Ingredients
- 1 12 oz package of gnocchi
- 1 tablespoon green peppercorns crushed
- 1 shallot diced
- 2 tablespoons butter
- 1 cup beef or chicken broth
- 1/2 cup heavy cream
Instructions
- In a large skillet over medium heat, add the crushed green peppercorns and toast for 1-2 minutes until fragrant.
- Add the butter to the skillet and let it melt. Stir in the diced shallot and sauté until softened and golden, about 2-3 minutes.
- Pour in the beef or chicken broth, and heavy cream to the pan. Add gnocchi at the same time.
- Season with salt and simmer for 10-15 minutes until sauce thickens and gnocchi are soft.
- Divide the gnocchi between plates or bowls, and garnish with extra crushed peppercorns if desired. Enjoy on its own or with crusty bread!