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Potato Gnocchi with Chives and Caviar by Joseph Vargetto

Photo: Courtesy of Joseph Vargetto

Potato Gnocchi with Chives and Caviar by Joseph Vargetto

Joseph Vargetto, chef and owner of Mister Bianco in Melbourne, shares his love of caviar with an Italian spin on a high-end restaurant favourite, in this cleverly conceived dish taken from his debut cookbook 'Siciliano'.

15 June, 2020
Average: 2.7 (24 votes)

serves for


total time

0 HR 30 MIN


500g (Desiree potatoes)
All purpose flour
Egg yolks
1 (grated)
50g (finely chopped)
Unsalted butter
Roasted vegetable stock
4 tbsp
To taste
Black pepper
To taste

Step 01

Wash the potatoes. Over low heat with saucepan filled with water, cook the potatoes until softened. Drain and peel the potatoes.

Step 02

Mash the potatoes with a potato masher. Add the flour, egg yolk and nutmeg to the potatoes. 

Step 03

Create a dough by rolling out the mixture into a long sausage. Cut the dough into 5cm pieces and flick using a wooden gnocchi paddle.

Step 04

Cook the gnocchi in boiling salted water.

Step 05

Melt the butter in a pan and slowly add the boiling broth. Whisk to a creamy sauce, and season with chives and salt and pepper, to taste.

Step 06

Drain the gnocchi and add to the butter sauce.

Step 07

Serve the gnocchi on the plates. Garnish each serving with a spoon of caviar. 

Serve immediately.

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