Gnocchi Recipe: Traditional vs Raw

This Rescu feature, Gnocchi Recipe: Traditional vs Raw, compares two approaches to making gnocchi: the classic potato version by Italian master chef Stefano Manfredi, and a nutrient-rich raw alternative by Raw Food Expert Ricardo Riskalla. Manfredi’s recipe uses floury potatoes, egg yolks, parmesan, and burnt butter with sage, celebrating decades of culinary tradition.

Riskalla’s raw gnocchi uses cauliflower, cashews, psyllium husks, and olive oil, accompanied by two simple raw sauces with sundried tomatoes, basil, and nutritional yeast. Both recipes are designed to impress at home while catering to different dietary preferences.