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A new way to have dessert. Wonderful combination.

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Transcript

- Have you ever had dessert gnocchi, because this is it. Speculoos gnocchi, it's so good. So if you're no familiar with speculoos, let me tell you, they're one of my favorite things. They're these biscuits and they're super delicious. Have a little bite of that. What we're gonna do though, is smash them up. So that's fun. Put 'em in a zip lock bag. If you have a food processor you can also blend 'em up in the food processor, but it's fun to smash things, am I right? So... ♫ Smash, smash, smash, smash, smash, smash, smash ♫ Yeah, it's lookin' good. So those are our speculoos crumbs and now we just pour them in the bowl that helped crush them. We're gonna add some unrefined cane sugar and a bit o' salt. Mix that in nice and good. Oh, yeah. So speculoos is something that's really big in Europe. It's just recently started to come to the states, and I'm so glad it has because it's really one of my favorite snacks. Okay, so now we're gonna add in our egg, two tablespoons of creme fraiche and you do wanna make sure you have some creme fraiche left over because it's going to be our beautiful and oh so delicious topping at the end. Mix that in. All right. So, once that's well incorporated, then we add the flour. Dump and mix that in really nice. So now it's really looking like a batter, which is how we want it to look. Because then we're going to put it in our bag and pipe it out into the boiling water and that's how it becomes our gnocchi. So this is our gnocchi batter. It's a very atypical gnocchi batter, but it's a delicious one. All right, so once this is all well incorporated then you put it in the same plastic bag that you crushed the speculoos in in the first place. So you wanna invert it over your hand and add the guts. So you got your dough in the bag, ready to be piped into the boiling water. So we'll cut off the end, like that. And let's pipe. At this stage this might look kind of gross coming out of this bag. I promise you it tastes amazing. When you first cut them in, they'll sink to the bottom. Then they float to the top, after they floated for about a minute, they're cooked. They're ready to go, time to drain them. So, these are looking really good. They're almost all ready. So, now I'm gonna add some butter, thinking one step ahead, because when these guys are ready to go, they will go straight into that pan with the butter. Get nice and buttery. Butter's ready, our gnocchi's ready, now we add the gnocchi to the butter. Oh, and this is just the best way to finish them up. They get nice and buttery. They get a little crispy and brown too, if you want them to be crispy. Roll 'em in that butter. It really gives the perfect finishing touch to these. Let them do their thing for a little bit, maybe a couple minutes. You want them to be nice and browned around the outside, it'll also add a nice texture, a little crispiness to the ooey, gooey, you know, the inside. Oh gosh, guys, these are looking so good. They're nice and brown. There's a little crispiness on some of them. Oh, these look so good and they smell so good too. The dessert version of your average gnocchi, right here. So now we wanna top it off with some beautiful creme fraiche. Just a nice little dollop and then some cinnamon. Sprinkle that on top. Beautiful. Beautiful. I'm so excited. I really love this dessert you guys. Holy moley. Mmmm. It's a little like French toast, shaped like gnocchi. I mean, it's so so good and when you roll it in the butter at the end. It's like the perfect way to top this off. I have to give a huge shout out to my buddy Clotilde, she's a food blogger and she made up this recipe, so hats off to you Clotilde. It's nothing short of genius. As always guys, keep it quirky.