Once you’ve mastered classic gnocchi, get creative with this twist!
Ingredients
- 1kg Desiree potatoes, unpeeled (see note)
- 1 teaspoon salt
- 115g (3/4 cup) plain flour
- 50g (2/3 cup) shredded parmesan
- 2 tablespoons fresh continental parsley, chopped
- 1 tablespoon fresh chives, chopped
- Plain flour, extra, to dust
Method
- Step 1Place potatoes in a saucepan of cold water. Cover. Bring to boil over high heat. Reduce to low. Cook for 30 minutes or until soft when pierced with a skewer.
- Step 2Let the potatoes cool for about 30 minutes, then peel with a small knife. If they’re still too hot to handle, wear clean rubber gloves. Return potatoes to the pan.
- Step 3Mash potato until just smooth, then press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add salt and season with pepper.
- Step 4Combine the flour with parmesan, parsley and fresh chives. Add the flour mixture to the potato mash. Mix to form a firm, slightly sticky dough. If it’s too sticky, add a little more flour, but only a tablespoon at a time. Too much makes the dough heavy.
- Step 5Dust a tray, lined with a clean, dry tea towel, with flour. Cut dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
- Step 6Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on the lined tray, making sure the gnocchi don’t touch each other.
- Step 7Gently roll, 1 at a time, over the back of a lightly floured fork. The ridges help sauce cling to the gnocchi and give them a traditional Italian finish.
- Step 8Bring a large shallow saucepan of water to the boil. Add one-quarter of the gnocchi. When they rise to the surface – after about 2-3 minutes – they’re ready.
- Step 9Use a slotted spoon to transfer to a baking tray, making sure there’s a little cooking water still on the tray. This stops them sticking together.
Nutrition
1303 kj
Energy
4g
Fat Total
2g
Saturated Fat
13g
Protein
748.03mg
Sodium
2g
Carbs (sugar)
52g
Carbs (total)
Notes
If unavailable, use Ruby Lou or Coliban potatoes.
Gnocchi tips: Mash: For a smooth texture, make sure the potatoes are warm before mashing.
Dough: Don’t overwork the gnocchi dough or it becomes too sticky.
Storing: If you’re not cooking your gnocchi immediately, dust them lightly with flour, cover the tray with a tea towel and set aside for up to 2 hours at room temperature or place in the freezer for up to 4 hours.To freeze for up to 2 months.
Don’t boil the potatoes for too long – only cook them until just tender – otherwise the skin may split and the flesh may become waterlogged, which makes your gnocchi heavy.
To freeze uncooked gnocchi for up to 2 months, sprinkle it with flour and place small portions (about 1 serve), in a single layer, in sealable plastic bags.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste