Gnocchi Recipes

Peach Gnocchi with a Cream and White Wine Sauce recipe

This unusual gnocchi recipe combines the delicious flavour of fresh peach with a creamy sauce made with shallots, cream and white wine. This recipe seems a lot more complicated than it actually is, so make sure you give it a go!


  • 2 large baking potatoes
  • 4 extra-ripe fresh peaches
  • 1 egg
  • Juice of 1/2 a lemon
  • 135g plain flour
  • 1 tsp. salt + 1/2 tsp. black pepper
  • 2 shallots
  • 1 tbsp. butter + 1 tbsp. oil
  • 450ml white wine
  • 50ml double cream
  • 1 tsp. freshly chopped thyme


  1. Bake the potatoes in a 180C oven for 1 hour until cooked all the way through, then peel and mash. Peel and stone the peaches, then process in a food processor with the lemon juice.

  2. Combine the potato with 1/3 of the peach puree, the flour and the egg. Season with the salt and pepper. Stir to combine, until you have a dough, then divide the dough into several lumps. Roll each lump out on a floured work surface into a thin sausage of 1/2 an inch thick, then cut each sausage into 2cm gnocchi.

  3. Mince the shallots. Cook in the butter and oil until very soft and sweet. Add the wine and bring to the boil, then reduce to a simmer and cook until the wine has reduced by at least 2/3. Stir the peach puree into the sauce, then take the pan off the heat and add the cream, thyme and seasoning to taste. Stir to combine.

  4. Cook the gnocchi in boiling salted water until they bob to the surface, around 1-2 minutes. Drain and stir into the sauce, then serve.

If you like, reduce the peach puree in a saucepan until thick and syrupy for a more concentrated peach flavour. Recipe serves 2.

Author: Laura Young

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Published: May 24, 2012
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Published by Starsol