adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Parmesan & herb gnocchi
0 Likes
Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Elevate your gnocchi game with this creative twist!
Ingredients:
  • 1kg Desiree potatoes, unpeeled (see note)
  • 2.40 gm salt
  • 115g (3/4 cup) plain flour
  • 50g (2/3 cup) shredded parmesan
  • 40.00 ml fresh continental parsley, chopped
  • 20.00 ml fresh chives, chopped
  • Plain flour, extra, to dust
Instructions:
  • In a saucepan, immerse the potatoes in cold water and cover. Bring to a high boil, then lower heat to simmer for 30 minutes, or until easily pierced with a skewer.
  • Allow the potatoes to cool for 30 minutes before peeling them with a small knife. If they are still too hot, use clean rubber gloves to handle them. Place the peeled potatoes back into the pan.
  • Mash the potato until smooth, then press a quarter of it through a sieve into a bowl. Repeat with the rest of the potato in 3 more batches. Season with salt and pepper.
  • Mix the flour with parmesan, parsley, and fresh chives. Add this mixture to the potato mash and combine to form a firm, slightly sticky dough. Adjust the consistency by adding a tablespoon of flour at a time if needed, being careful not to make the dough heavy.
  • Prepare a flour-dusted tray lined with a clean, dry tea towel. Divide the dough into 4 equal portions. Roll each portion into a 2cm-thick log on a lightly floured surface.
  • Using a delicately floured knife, slice logs into 2cm pieces. Shape each piece into a ball and arrange on the lined tray, ensuring the gnocchi are spaced apart.
  • Roll each gnocchi gently over the back of a lightly floured fork to create ridges that help sauce cling and provide a traditional Italian finish.
  • 1. Boil a large shallow saucepan of water. Add one-quarter of the gnocchi and cook until they float to the surface, about 2-3 minutes.
  • Transfer the ingredients to a baking tray using a slotted spoon, leaving some cooking water on the tray to prevent sticking.

Similar Recipes