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Potato gnocchi recipe
Potato gnocchi recipe
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Create light, fluffy potato gnocchi by steaming potatoes for better texture. Add parmesan cheese to the dough for a delicious twist. Try gnocchi with prawns and chorizo or sweet potato for variety.
Ingredients:
  • 4 (about 800g) Sebago potatoes (washed), peeled, quartered
  • Salt & ground white pepper
  • 1 Free Range Egg, lightly whisked
  • 300g (2 cups) White Plain Flour
  • 20g (1/4 cup) finely grated parmesan
  • Plain flour, to dust
Instructions:
  • Fill a saucepan with water until it reaches a 3cm depth. Bring to a boil. Place potato in a metal steaming basket without touching the water. Steam covered for 15 minutes until tender. Note: Steaming is recommended to prevent sogginess in gnocchi. Mash the cooked potato until smooth in a bowl. Season with salt and pepper.
  • Mix in the egg with a wooden spoon until well combined, then add half of the flour and parmesan and stir again. Gradually mix in the rest of the flour in 2 batches until a firm dough forms. If the dough is too soft, add more flour. Knead the dough on a lightly floured surface until smooth. Divide the dough into 4 equal parts and roll each into a 2cm-diameter log about 30cm long. Cut into 2cm pieces using a lightly floured knife, repeat with the remaining dough portions.
  • Dust your hands with flour and shape each piece of dough into a ball. Roll each ball along a floured fork and then transfer to a tray.
  • 1. Bring a saucepan of salted water to a gentle boil over medium heat. 2. Add one-quarter of the gnocchi in a single layer, ensuring they are not crowded, and cook for about 3 minutes or until they float to the surface. 3. Using a slotted spoon, transfer the cooked gnocchi to a bowl and cover with foil to keep warm. 4. Repeat this process with the remaining gnocchi in three more batches.

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