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you are here: Recipes | How to make potato gnocchi |
How to make potato gnocchi
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How to make potato gnocchi
Recipes and styling Katelyn Williams Photographs Angie Lázaro Food Assistant Liezl Odendaal
These light and fluffy potato dumplings are named after the Italian word meaning ‘lumps’ and, when smothered in a delicious sauce, the soft little potato pillows become the ultimate comfort food!
(serves 6-8)
1kg potatoes, unpeeled
1 egg
250g bread flour
salt and pepper
1. Cook the potatoes in boiling salted water until tender. Drain and peel while still hot. Press the potatoes through a sieve into a bowl.
2. Stir in the egg and salt and pepper. Add ¹/³ of the flour and mix. Place the rest of the flour onto the working surface, turn the potato dough out and knead in enough flour until the dough no longer sticks to your hands. Add a little more flour if necessary.
3.
Form the dough into long sausages and cut the gnocchi into 2cm pieces. Roll them over a fork to create grooves or use a gnocchi paddle.
4.
Bring a large pot of salted water to the boil and drop in the gnocchi. Remove them
as soon they begin to float. Drain well and toss into your chosen sauce.
Tips
- To freeze gnocchi, spread on a floured baking tray and place them in the freezer. Once frozen, shake off excess flour and place in freezer bags. Gnocchi can be cooked from frozen.
- Frozen gnocchi keeps its shape better than fresh…
so make a double batch when you’re in the mood and freeze half.
- Choose potatoes that are not too waxy.
- Replace a portion of the potato with cooked sweet potato, butternut, parsnip or carrot.
- Flavour the gnocchi mixture with chopped herbs, spices or even cheese.
- Did you know? Very small gnocchi are actually called gnocchetti.
Recipe idea:
Why not try our gnocci with sausage and tomato sauce recipe
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| WEDDING INSPIRATION |
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