Chocolate Stuffed Potato Gnocchi

Preparation Time• 30 min.

Cook Time• 5 min.


Individual spoons of dark chocolate stuffed Potato Pearls® Natural Mashed Potatoes gnocchi with raspberry coulis.


Yield: 200 Pieces


  • 1 pkgPotato Pearls® Natural Mashed Potatoes
  • 4 cWater, cold
  • 4 eachWhole eggs
  • 1 tspSalt, kosher
  • 4 cFlour, all-purpose
  • 4 ozDark chocolate (65% cacao) coverture chips broken into ½” x½” pieces
  • 8 ozButter


  1. Place Potato Pearls® Natural Mashed Potatoes into a medium-size bowl. Pour water into potatoes, stirring gently with a fork until water has been absorbed.Let rest for 5 min.
  2. Stir in salt and eggs. Fold in flour in stages, until you have a slightly stiff, but somewhat sticky dough.
  3. Turn dough out onto a lightly floured surface. Roll dough into a large square, approximately half-inch thick. Cut half-inch by half-inch cubes of dough with a knife or bench scraper dipped in flour.
  4. Insert chocolate pieces into the side of each gnocchi, pinching shut to seal chocolate piece inside dough.
  5. Boil gnocchi in batches, until they float, about 2 min. Remove from water and place onto a lightly greased sheet pan to cool. Refrigerate until ready to sauté.
  6. Melt one tablespoon butter in a large skillet over medium high heat. Add gnocchi, in batches, and cook stirring frequently, until golden brown, 1-2 min.

Raspberry Coulis


  • 1 cSugar, granulated
  • 1/3 cWater
  • ½ tspSalt, kosher
  • 1 ½ lbRaspberries
  • 2 tspLemon juice


  1. Heat sugar, salt and water in a small saucepan over medium heat until dissolved completely, about 2 min.
  2. Stir in raspberries and cook until the berries soften and break down, about 5 min. Cool completely.
  3. Blend raspberry mixture and strain through a mesh strainer to remove seeds.
  4. Stir in lemon juice and refrigerate.
  5. Serve warm gnocchi on a spoon filled with a dime sized amount of raspberry coulis.