My family loves gnocchi, just not the packet ones, so I have been trying out recipes for a while now. I came across this Donna Hay version, and have stopped looking for other recipes. They are brilliant, they turn out perfectly every time.
It is a very simple recipe, by far the easiest way I have found to make gnocchi. I like to get the kids to help out, when they do, they aren't perfectly shaped but no one in my house cares if they are not perfectly shaped, but they all love the flavour and texture.
The recipe can easily be doubled. Serve with whatever sauce you love.
It is a very simple recipe, by far the easiest way I have found to make gnocchi. I like to get the kids to help out, when they do, they aren't perfectly shaped but no one in my house cares if they are not perfectly shaped, but they all love the flavour and texture.
The recipe can easily be doubled. Serve with whatever sauce you love.
Recipe
Adapted from a Donna Hay recipe
Serves 6
1kg potatoes
Rock salt, for baking
1/2 cup (40g) finely grated parmesan (optional)
2/3 cup (100g) plain flour, sifted
Sea salt and cracked black pepper, to taste
2 egg yolks
Preheat the oven to 180C.
Spread the rock salt to cover the base of a large baking tray. Place the potatoes on the rock salt and bake for 1 hour or until the potatoes are soft and cooked through. Allow to cool slightly. (I allow the salt to cool completely, then pour it into a container to use again next time).
Cut the potatoes in half. Place the potato half, flesh side down into a ricer, then press the potato half through the ricer into a large bowl, discard skin. Continue with all the potatoes. If you don't have a ricer, buy one today, they are brilliant for mashing potatoes.
While the potato is still hot, add the parmesan (if using), flour, salt and pepper and mix to combine. Add the egg yolks and keep mixing until the mixture comes together. Lightly flour a work surface and knead the potato dough for 1 minute until you have a soft dough.
Divide the dough into smaller workable balls. Roll into long sausages (you get to determine how big or small you want your gnocchi). Cut into 1.5cm long pieces and place on a lightly floured tray. Cover with a tea towel if you are not using them straight away. Also at this stage you can put the whole tray in the freezer, once the gnocchi are frozen, you can transfer them to freezer bags, to use another day.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches for 3-5 minutes or until firm and floating to the surface. I usually cook them until they float to the surface plus 1 minute once they have floated to the surface. Remove with a slotted spoon. Mix the gnocchi with a little of whatever sauce you are serving it with straight away, so they do not stick to one another.
Serves 6
1kg potatoes
Rock salt, for baking
1/2 cup (40g) finely grated parmesan (optional)
2/3 cup (100g) plain flour, sifted
Sea salt and cracked black pepper, to taste
2 egg yolks
Preheat the oven to 180C.
Spread the rock salt to cover the base of a large baking tray. Place the potatoes on the rock salt and bake for 1 hour or until the potatoes are soft and cooked through. Allow to cool slightly. (I allow the salt to cool completely, then pour it into a container to use again next time).
Cut the potatoes in half. Place the potato half, flesh side down into a ricer, then press the potato half through the ricer into a large bowl, discard skin. Continue with all the potatoes. If you don't have a ricer, buy one today, they are brilliant for mashing potatoes.
While the potato is still hot, add the parmesan (if using), flour, salt and pepper and mix to combine. Add the egg yolks and keep mixing until the mixture comes together. Lightly flour a work surface and knead the potato dough for 1 minute until you have a soft dough.
Divide the dough into smaller workable balls. Roll into long sausages (you get to determine how big or small you want your gnocchi). Cut into 1.5cm long pieces and place on a lightly floured tray. Cover with a tea towel if you are not using them straight away. Also at this stage you can put the whole tray in the freezer, once the gnocchi are frozen, you can transfer them to freezer bags, to use another day.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches for 3-5 minutes or until firm and floating to the surface. I usually cook them until they float to the surface plus 1 minute once they have floated to the surface. Remove with a slotted spoon. Mix the gnocchi with a little of whatever sauce you are serving it with straight away, so they do not stick to one another.
Enjoy!
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Find the recipe at www.whatscookingella.com/potato-gnocchi.html
Pin it: www.pinterest.com/pin/399413060682241401/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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