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Perfect potato gnocchi
Perfect potato gnocchi
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Prep Time:
165 minutes
Cook Time:
18 minutes
Total Time:
183 minutes
Family-favorite potato gnocchi with hot tomato passata sauce.
Ingredients:
  • 1.5kg floury potatoes (such as sebago)
  • 1/4 tsp freshly grated nutmeg
  • 2 eggs, beaten
  • 350g plain flour
  • 1/2 qty roasted-tomato sugo (see note)
  • Parmesan, to serve
  • Oregano leaves, to serve
Instructions:
  • In a pot, cover potatoes with cold water and bring to a boil. Cook for 15 minutes until tender. Drain and return to the pot over low heat, tossing for 1 minute to remove excess moisture.
  • Allow to cool slightly, then peel and press through a potato ricer into a large bowl. Mix in nutmeg, eggs, 1 tablespoon of salt, and sift in flour. Gently combine with hands until a soft dough forms, adding a little more flour if needed - avoid overmixing to keep gnocchi tender. Transfer the dough onto a floured surface, divide into portions, roll into logs, and flatten with a rolling pin into 2cm-thick rectangles. Cut into 2cm-wide strips, then into 2cm pieces. Arrange gnocchi on a floured tray in a single layer, and repeat with the remaining dough. Cover with a tea towel and set aside for 2-3 hours before cooking.
  • Boil the gnocchi in two batches in a large pan of salted water. Once they float to the surface (30-60 seconds), remove them with a slotted spoon and sauté briefly in a deep frypan with sugo. Serve immediately, topped with parmesan and oregano.

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