First Courses Tomatoes Egg

How to Make Giancarlo Perbellini's 2-Michelin-Star Potato Gnocchi

copertina gnocchi giancarlo perbellini

These might be the tastiest gnocchi you've ever had, glazed with tomato reduction and garnished with a velvety egg foam. Shall we prepare them together?


Ingredients for 4 servings

For the gnocchi

  • 400 g of boiled potatoes, mashed through a potato ricer 
  • 1 egg 
  • 30 g of potato starch 
  • 5 g of salt 
  • Nutmeg to taste


Knead and shape the gnocchi into round pieces, working them until smooth.

For the tomato water 

  • 600 g of cherry tomatoes 
  • 10 g of basil 
  • 1 clove of garlic 
  • 30 g of lemon juice 
  • 1 shallot 
  • 2 g of salt


Dice the cherry tomatoes and season them with the remaining ingredients. Let it all marinate for 4 hours, then pass it through a mixer or extractor.

Separate the water from the pulp and strain it.

Reduce the tomato water to obtain a reduction, heat it in a sauté pan, and thicken it with a knob of butter.

For the egg foam 

  • 250 g of cream
  • 50 g grated Grana Padano cheese
  • 100 g of butter
  • Salt to taste


Heat everything to 87°C, strain it, and let it cool. If available, put it in a siphon with 2 charges, or serve it simply as a creamy sauce.

Plate composition

  • Basil sprouts


Cook the gnocchi, glazing them with the tomato reduction. 

Place the gnocchi in a bowl and garnish with the creamy egg foam, adding basil sprouts for the finishing touch.


Casa Perbellini 12 Apostoli

Vicolo Corticella San Marco 3, 37121 Verona

Tel: +39 045 8780860 INFO@CASAPERBELLINI.COM

Sito web

giancarlo perbellini casa perbellini 12 apostoli 5

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