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RECIPE: Chad Miskiewicz’s Homemade Gnocchi

Head Chef at Samuels on Mill at Parmelia Hilton, Chad Miskiemicz shares his recipe for Homemade Gnocchi with Sage & Walnut Butter, Crisp Kale & Parmesan Cheese.




  • 1kg cooked royal blue potatoes
  • 250gm flour 
  • Pinch nutmeg 
  1. Boil or steam potatoes until cooked. Strain and place in a warm oven to dry out any water in the potatoes, this should only take 5 to 6 minutes. 
  2. Process the potatoes in a ricer or grater. Combine with the flour, don’t over mix as it may become gluey. Set aside.  
    Hint: If the mixture is too wet add extra flour. 
  3. Roll into long sausage like strips about 2 cm wide, then cut with floured knife into little pillows. Once all pillows are cut place into salted boiling water until the pillows rise to the top. Remove the pillows from the boiling pot and cool them in ice water. 
  4. Seal the gnocchi in a pan with a little olive oil and a good serving of butter, the butter will help the gnocchi not stick to the pan. 



  • 120gm butter 
  • 5 or 6 leaves of sage 
  • 10gm walnuts 
  • Half a lemon 
  • Salt and pepper 
  • 2 large kale leaves 
  • 50gm parmesan cheese 



  1. Heat the butter in a shallow pan. Add sage leaves & walnuts. 
  2. Once the butter starts to foam and turn a nutty brown colour, squeeze the lemon into the butter, this will stop the butter from cooking, season with salt and pepper. 
  3. If you have access to a deep fryer, heat the fryer to 180 degrees Celsius and fry the kale leaves till crispy. Remove and place on paper towel and lightly season. 
    Hint: If you don’t have a deep fryer, you can either skip this stage or half fill a deep pan with vegetable oil and shallow fry the leaves till crispy.  
  4. To arrange place gnocchi in the centre of your plate with the walnuts and sage leaves, pour over the butter sauce. 
  5. Place the crisp kale over the gnocchi the sprinkle with parmesan cheese. Enjoy! 


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Published: 17 May 2021

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