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Basic potato gnocchi recipe
Basic potato gnocchi recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Master the art of making perfect gnocchi with our handy tips for dough, shaping, and cooking.
Ingredients:
  • 1kg pkt Carisma Potatoes
  • 1 Free Range Egg yolk
  • 20g parmesan
  • 185g plain flour
  • Pinch of salt
Instructions:
  • Preheat the oven to 200°C. Place the potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour, turning occasionally, until tender. Let them cool for 10 minutes before serving.
  • Wrap each potato in a clean tea towel for easy peeling. Quarter the potatoes, discard the skins, and transfer to a large heatproof bowl. Let sit for 10 minutes to release steam.
  • Mash the potato until smooth using a potato masher, then strain it through a fine sieve into a large bowl, pressing it with the back of a spoon.
  • Combine the egg yolk, parmesan, flour, and salt with the potato in the bowl and mix until a firm, slightly sticky dough comes together. If needed, gradually add more flour, 1 tablespoon at a time, until desired consistency is reached.
  • Prepare a baking tray lined with parchment paper. Transfer the dough onto a lightly floured surface and knead gently until smooth. Divide the dough into 4 portions. Shape 1 portion into a 2cm-thick log. Lightly coat a small sharp knife with flour and cut the log into 3cm pieces. Roll each piece into a ball and place them on the prepared tray.
  • Roll each gnocchi piece gently over a lightly floured fork and place back on the lined tray.
  • Bring a large saucepan of water to a boil and add one-quarter of the gnocchi. Cook for 2-3 minutes until they float to the surface. Remove using a slotted spoon and place on a tray lined with baking paper. Repeat with the remaining gnocchi in three batches.

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