Text Size: Small Medium Large

Buckwheat Gnocchi

Buckwheat Gnocchi

Chef Jason Tostrup

The Inn at Weathersfield, www.weathersfieldinn.com, Perkinsville, VT


  • 1 ½ cup water
  • 12 Tbsp butter
  • 1 Tbsp salt
  • Ground pepper
  • 1 ¾ cup all-purpose flour
  • ¼ cup buckwheat flour
  • 5-6 whole eggs
  • ¾ cup grated, firm, cheese
  • 2 Tbsp Dijon mustard
  • ½ cup fresh herbs (i.e. parsley, thyme, basil)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup corn (fresh is best)
  • ½ cup snap peas, chopped
  • 1 cup cherry tomatoes


Place water and butter in a heavy bottomed sauce pot. Season with salt and pepper, and bring to a simmer. Once butter is melted in the water, turn off the heat. Using a wooden spoon, add the flours and mix. The mixture will stiffen and form into a large, doughy ball. Crack the eggs and set aside in a small bowl. While the dough is still hot, place it into a standing mixer bowl (with the paddle attachment) and mix on the lowest setting. Add the eggs, one at a time, letting each egg mix into the dough before adding the next one. Once the eggs are incorporated, add the cheese, herbs and mustard.

Place the gnocchi dough in a pastry bag (OK to use a zip-lock bag). Position the pastry bag over simmering water. As the dough is pressed through the tip, use a butter knife to cut the dough into small dumplings, about 1 inch long. Cook gently for 2-3 minutes. Do not allow the water to boil while cooking the gnocchi. Cook gnocchi in small batches, and remove with a slotted spoon. Allow gnocchi to cool.

In a large sauté pan over medium high heat, add 1 Tbsp butter and 1 Tbsp olive oil. Add just enough gnocchi to cover the pan and sauté until browned on all sides. Add the corn, peas and cherry tomatoes and cook for 2-3 minutes. Serve.

Serves 4