This was a complete new recipe to me. I had always wanted to use chocolate in a savoury dish, but had never had the courage to actually go ahead and do it. Since I started blogging though, I got a bit more self-confident with my cooking skills and so I thought that my Foodbuzz 24×24 Christmas in July event would be the perfect occasion to try something a bit unusual and somewhat non-traditional. I wanted to make gnocchi, so the idea of using cocoa powder in them came quite naturally to me. I did not have a recipe for cocoa gnocchi, so I adapted my basic Ricotta Gnocchi recipe by playing around with the proportions of the ingredients and adding the cocoa powder to the dough. I must say that the end result was very good. You could distinctly taste the cocoa but its slightly bitter flavour was well balanced by the ricotta and the sauce made with mascarpone, milk, walnuts and garlic. We were all quite impressed!
Ingredients: (for 4 persons)
For the cocoa gnocchi
200 gms flour
2 tbsp cocoa powder
300 gms ricotta
2 eggs
120 gms Parmigiano Reggiano, finely grated
1 pinch salt
For the sauce (recipe adapted from Butta la Pasta)
100 gms mascarpone
50 gms walnuts
1/2 clove of garlic
50 ml milk
2 tbsp Parmigiano Reggiano, thinly grated
2 tbsp pine nuts, toasted
Parsley, chopped (optional)
Salt and pepper
Extra Parmigiano Reggiano, thinly grated to serve
Start by preparing the cocoa gnocchi. Put all the ingredients in a bowl, mix them well and knead into a smooth dough.
Proceed to make gnocchi as per the tutorial on How to make ricotta gnocchi.
To prepare the sauce, chop the walnuts and garlic in an electric mixer.
Put them in a pot with the milk, mascarpone, a pinch of salt & pepper and grated Parmigiano Reggiano.
Heat it up while stirring it but do not boil. Once the ingredients are well combined and the sauce is warm, keep it aside.
Dry roast the pine nuts on a pan over the stove. Move them around often so they do not burn. They should be ready in a couple of minutes.
To cook the gnocchi, take a large pot and fill it with water. Put the pot on the fire and add a handful of sea salt into the water. When the water is boiling, put the gnocchi in. As soon as the gnocchi start floating, they are ready (they cook very quickly, usually 1 or 2 minutes). Remove them with a slotted spoon and put them in the pan with the sauce. Mix well on low fire and serve hot. Decorate with the toasted pine nuts, chopped parsley (optional) and a good sprinkle of Parmigiano Reggiano.
Stick around for more recipes from my Foodbuzz 24×24 Christmas in July event and If you liked my menu, please head over to this month’s Foodbuzz 24×24 and send some buzz my way! 
I have been wanting to make a dessert pasta for some time now. You have inspired me to try! This looks amazing.
Oh my goodness, ive NEVER seen anything like this before! Gnocchi yes, but cocoa gnocchi? Genius! And that sauce sounds like something straight out of my dreams, seriously, you are such an inventive cook! Lovely 🙂
That really looks good. So many creative recipes!
Ciao, è da un po che sto gironzolando fra i tuoi Post!
Bellissimi, belli i tutorial e le fotografie, complimenti
Saluti da Milano Giulia
Grazie mille Giulia! Sono contenta che i miei post ti piacciano! <3 E salutami la mia Milano! 🙂
I love gnocchi…absolutely love it. I make the regular potato ones but these look amazing. I wonder if we can make it into a dessert? Chocolate gnocchi with white chocolate/macarpone cream? Maybe I will try it. Love your recipes, I am a big pasta fan and all things Italian. Read your post on Kankana’s blog and glad I did!
Hi Manu, it’s lovely to have found your blog (via the lovely Kankana of Sunshine and Smile). I’m intrigued by the cocoa gnocchi, and you’re obviously a much braver cook than me, making them savoury. I’m sure they’re delicious, but even so, I can’t stop myself imagining eating them as a dessert… with a mascarpone sauce as well, but sweet, with some caramelized pine nuts on top… I just can’t HELP it and it’s KILLING ME!!!
Hi Angela! I think they could be great sweet too (maybe without Parmigiano in the dough)! Let me know how you go if you get a chance to try them! 🙂
Loved your fish fritters guest post on Sunshine and Smile and I couldn’t wait to check out your blog. You have a beautiful space and loved browsing through it. This cocoa flavored gnocchi sounds interesting and delicious
The color of those gnocchi is astounding!
Manu, CONGRATS on the 24×24. I am eyeing that tin of cocoa powder with new respect 🙂
I want to try some cocoa gnocchi looks so tasty.
This sounds so yummy, Manu! I love that you played around with your original recipe to come up with something so unusual and creative… Great going! A recipe worth trying for sure! 🙂
You’ve left me speechless Manu! (and congrats on your 24 x 24!!!)
I can’t even begin to imagine how cool that tastes! I’m so proud that you got all RAWR on this dish and went with the cocoa powder. Awesome recipe! Buzzed
I’m glad you found the courage to use cocoa in a savory dish! This recipe sounds awesome.
Very creative and looking out of the box dish! I love this idea Manuela, looks and sounds tasty!!!
Those gnocchi look incredibly good! I almost want winter to come soon!
I want to try this! love the combination of flavors and cocoa with gnocchi, Wow!
WOW! That looks wonderful. And a super creative way to use cocoa.
Way to go Manu!
Geez…this look more fine dining than anything else. The gnocchi looks like beautiful toffees and a darker version of your side bars here. Great job Manu!
You’re so clever Manu! That’s a great idea and it looks like you created something really delicious 🙂
Very cute dish.. Interesting, unusual and sweet 🙂
Good lord , you should have been on mastechef with that recipe of yours… !
Thanks!! (blush….) ;-))))
Wow, what’s not to love about cocoa gnocchi?! I’m drooling over the combination, wonderful recipe!!
You are so creative and talanted Manu
I have been meaning to try gnocchi for ever..and now there is this irresistable cocoa gnocchi that will push me over the edge
What a creative dish, Manu! Cocoa gnocchi! First time hearing it and sounds delish! I guess I missed your 24×24 post – I’m heading over now and you will be buzzed then. 😉
What a lovely and innovative recipe. I love the idea of merging marcaspone and chocolate.
wow, so many rich and intriguing flavors coming together in one dish! looks quite decadent! 🙂