Easy Black Garlic Gnocci

Black Garlic Gnocci Cooked
1 lbs starchy, baking potatoes like Yukon Golds or Russet
1⁄3 cup all purpose flour, plus more for dusting
10-12 cloves Balsajo Black Garlic cloves or paste (20g / 1 + 1⁄3 tbsp)
Olive oil, a generous splash
For the Black Garlic Butter Sauce
10-12 cloves Balsajo Black Garlic cloves or paste (20g / 1 + 1⁄3 tbsp)
100g butter, salted
To serve
Freshly chopped parsley leaves
Parmesan shavings
Preheat oven to 200C/400F.
Scrub potatoes clean and bake for about 1h 15min, until fully baked inside.Using flat side of a wide knife’s blade or a fork, mash the black garlic cloves into a paste, unless you’re using a ready made black garlic paste.
Peel the skin off potatoes and whilst still hot mash them together with black garlic, salt & pepper until smooth and black garlic is fully incorporated into to the potato. (Use potato ricer if you have one.) Check and adjust the seasoning to your taste.
Set a wide pan half filled with water on a cooker to boil. Season the water with salt and add oil. After the water came to boil, turn the heat down and keep it simmering gently while you get on with making gnocchi. Also, set a colander over a plate, fill a large bowl with cold water and get another, empty, medium bowl ready.

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Transfer your cold,mashed potato on to a dry surface. Sprinkle 1⁄3 cup flour over and using your hands work it together to form smooth dough ball. If the dough feels too sticky to work with add a bit more flour, but be economic with it as the more flour you add the tougher your gnocchi will turn out. When you’re happy with the dough divide it into 8 even pieces.
Using palms of your hands, roll one piece of dough into a rope shape, about 1⁄2 inch in diameter. Divide it into garlic clove size pieces with a knife.
Using a patty/burger spatula or similar, collect the first batch of gnocchi up and transfer it into simmering water. As soon as gnocchi come up to the surface, using a slotted spoon transfer them into the ice cold water for just enough time to cool them down a bit, then into a colander to drain off a bit, and eventually into an empty bowl for the final storage.
Repeat with the rest of gnocchi dough until exhausted. Store your gnocchi refrigerated for up to a week. (Gnocchi don’t freeze well.)
For the Black Garlic Butter Sauce Melt butter in a pan, stir black garlic in and allow to cook for a few minutes. Coat ready gnocchi with this mixture right before serving followed with a sprinkle of parsley and Parmesan. 

Recipe and images courtesy of Justyna Serwach of Garlic Matters.