Potato Gnocchi
Recipe supplied by: Karen Myors
Ingredients
- 4 (800g) Sebago potatoes – washed, peeled and quartered
- Salt and pepper
- 1 egg, lightly whisked
- 20 g (1/4 cup) finely grated parmesan
- Plain flour to dust
Method
- Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat
- Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn't touch the water)
- Steam, covered, for 15 minutes or until tender. (It's best to steam rather than boil the potato)
- Transfer to a bowl and use a potato masher to mash until smooth
- Season with salt and pepper
- Add the egg and stir with a wooden spoon until combined
- Add half the flour and parmesan and stir until combined
- Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour)
- Turn onto a lightly floured surface and knead until smooth
- Line a baking tray with non-stick baking paper
- Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long
- Use a lightly floured knife to cut into 2cm pieces
- Repeat with remaining dough portions
- Lightly flour your hands and roll each piece of dough into a ball
- Use your thumb to roll each ball over a floured fork. Place on tray
- Bring a saucepan of salted water to the boil over medium heat
- Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface
- Use a slotted spoon to drain and transfer to a bowl
- Cover with foil to keep warm
- Repeat in batches with the remaining gnocchi until all cooked
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 26.07.2015
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