Maurice Gnocchi Recipe

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook according to package instructions until they float and are tender (usually 2–3 minutes). Use a slotted spoon to transfer gnocchi to a bowl and set aside, reserving 1/2 cup of the cooking water.

Make roux and béchamel-style sauce

In a large sauté pan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until lightly golden (this cooks out the raw flour). Gradually whisk in the milk and heavy cream until smooth. Continue to cook, whisking, until the sauce thickens enough to coat the back of a spoon, 4–6 minutes.

Season and add cheese

Whisk in the Dijon mustard, salt, and black pepper. Remove pan from heat momentarily and stir in the grated Swiss cheese and the crumbled freeze-dried Swiss until melted and incorporated. If the sauce becomes too thick, whisk in up to 1/2 cup reserved gnocchi cooking water, 1 tablespoon at a time, to reach a saucy consistency.

Sauté aromatics

While the sauce thickens, heat the olive oil in a separate skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

Brown meats and combine olives

Add the diced Black Forest ham and roasted turkey to the skillet and cook just until warmed and beginning to brown, about 2–3 minutes. Stir in the halved green olives and cook 1 minute to meld flavors. Remove from heat.

Combine with sauce

Add the warmed meat-and-olive mixture to the cheese sauce and stir to combine. Return pan to low heat if necessary to keep sauce loose and warm.

Add gnocchi

Gently fold the cooked gnocchi into the sauce until evenly coated, taking care not to break the pillowy gnocchi. If the sauce needs loosening, add another tablespoon of reserved cooking water.

Taste and adjust seasoning with additional salt, black pepper, and red pepper flakes if using. Stir in chopped parsley and lemon zest for brightness.

Serve immediately, dividing into 4 servings. Optionally garnish with extra grated Swiss or more freeze-dried Swiss for a contrast in texture.