Pistachio lovers, this one’s for you. Tapping into the global pistachio craze, whilst reimagining the typically savoury gnocchi, Soho Italian restaurant, 27 Old Compton Street has created a unique dessert, sweet enough to rival the iconic Dubai Chocolate. If you would like to come and try it please don’t hesitate to let me know and we’ll book you in. If you would like to try making the dish the full recipe is below.
Deep fried, crispy on the outside, and with a silky cream centre, this Sweet Pistachio-filled Gnocchi is Italian comfort food at its finest. Turning the humble gnocchi on its head, it offers mouth-watering textures and flavours that are sure to linger long after the first bite.
Available on the 27 Old Compton Street menu for £6, Italian dessert lovers can head down to the popular Soho spot to try this irresistible new dessert, whilst budding chefs can try their hand at home with our recipe below, using a selection of readily available ingredients.
To serve 4 dessert lovers with a sweet tooth:
(Prep time: 45 minutes, cook time: 10 minutes)
For the Gnocchi Dough:
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400g starchy potatoes, peeled
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100g all-purpose flour, plus more for dusting
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1 egg yolk
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2 tbsp granulated sugar
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1/2 tsp vanilla extract
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Pinch of salt
For the Pistachio Filling:
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100g unsalted pistachios, shelled
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2 tbsp powdered sugar
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1–2 tbsp heavy cream or milk (as needed)
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1/2 tsp orange blossom water or vanilla (optional)
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Pinch of salt
For Serving (Optional):
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Melted butter with a touch of honey or maple syrup
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Crushed pistachios
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Powdered sugar
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Vanilla Ice cream
Instructions
1. Make the Pistachio Paste:
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Blend pistachios and powdered sugar in a food processor until finely ground.
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Add a pinch of salt and a splash of orange blossom water or vanilla.
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Add cream or milk a teaspoon at a time until a thick, mouldable paste forms.
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Roll into small balls (around 1/2 tsp each), place on baking paper, and refrigerate while making the dough.
2. Prepare the Gnocchi Dough:
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Boil potatoes in lightly salted water until fork-tender (about 20 minutes). Drain and mash while hot (use a potato ricer if possible). Let cool.
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On a floured surface, mix mashed potatoes with flour, egg yolk, sugar, vanilla, and a pinch of salt. Gently knead until a soft, non-sticky dough forms — do not overwork.
3. Shape & Fill the Gnocchi:
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Divide dough into small pieces (about the size of a walnut).
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Flatten each piece into a disk and place a pistachio ball in the center.
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Seal and roll into a smooth ball or oval. Repeat for all gnocchi.
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Optional: roll on a gnocchi board or press lightly with a fork for texture.
4. Cook the Gnocchi:
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Bring a pot of water to a gentle boil and salt it.
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Boil gnocchi in batches. They’re done when they float (2–3 minutes).
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Remove with a slotted spoon and place on a plate with a bit of butter to prevent sticking.
5. Finish & Serve:
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Melt some butter in a pan with a drizzle of honey or maple syrup.
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Lightly sauté cooked gnocchi until golden (optional but adds flavor).
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Serve warm, sprinkled with crushed pistachios and powdered sugar. Or serve Vanilla Ice Cream (Optional)
Top tip: You can freeze the raw filled gnocchi before boiling — just place them on a tray until solid, then transfer to a bag. Also, try flavoring the dough with cinnamon, cardamom, or citrus zest for a twist.
