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Basic potato gnocchi
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Prep Time:
75 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Create pillow-soft potato gnocchi as a delightful pasta alternative.
Ingredients:
  • 1.5kg small even-sized desiree potatoes
  • 2.40 gm salt
  • Ground black pepper
  • 200g (1 1/3 cups) plain flour
  • Extra plain flour, to dust
  • Melted butter, to grease
Instructions:
  • Preheat the oven to 200°C. Spread the potatoes in a large roasting pan in a single layer. Bake for 55-65 minutes until easily pierced with a skewer. Let them cool for 10 minutes before peeling with a small knife. (Warm potatoes make the smoothest mash.) If too hot, use rubber gloves to protect your hands.
  • In a large bowl, combine peeled potatoes with salt and pepper. Mash with a potato masher until smooth, about 5 minutes. Hand-mashing is recommended for the perfect texture, as using a food processor can make them gluey.
  • Incorporate the flour into the mixture using your hands until a firm, slightly tacky dough forms and pulls away from the bowl's sides. Be cautious not to overmix to avoid excess stickiness. The secret to airy gnocchi lies in the precise amount of flour; adding more can result in denser dumplings. Should the dough become too sticky, gently knead in small amounts of flour until it reaches the ideal texture of firm, slightly tacky, and pulling away from the bowl.
  • Divide the dough into 4 equal portions and roll one portion on a floured surface into a 2cm thick sausage shape. Cut into 2cm pieces with a floured knife. For a more appealing shape, cut the dough diagonally or shape traditionally (see step 5). Arrange the gnocchi on a lightly floured surface, ensuring they are not touching. Repeat with remaining dough portions. For best results, cook within 2 hours or sprinkle lightly with flour, cover with a tea towel, and store at room temperature for up to 2 hours if not cooking immediately.
  • Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a floured fork to create traditional decorative ridges.
  • Preheat oven to 120°C. Use a large, shallow saucepan to cook the gnocchi - using 2 pans can speed up the process. Fill the pan with water about 5cm deep, cover, and bring to a boil. Lightly brush a serving dish or plates with melted butter and keep warm in the oven. Cook a quarter of the gnocchi at a time in a single layer in the pan. Use a large skimmer or slotted spoon to remove the gnocchi once they float to the surface. Drain and transfer to the warm serving dish or plates. Keep warm in the oven, covered with foil. Repeat with remaining gnocchi batches. Pour your desired sauce over the gnocchi and serve immediately.

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