Although I have lived in Italy since 1998, and I have made my own pasta and ravioli many times, I had never made potato gnocchi. I had considered taking a class, but then realised I may as well just be brave and try it. I researched a few recipes and went to my local market where I knew I would receive lots of great advice from the ladies who work there. The potato choice is the most important thing when making gnocchi, and I was directed to buy red potatoes from ‘Avezzano’. They are very dry potatoes. (I used them for roasting once and I was surprised how ‘powdery’and dry they were, but I could understand why they’d be good for gnocchi). Some recipes will suggest you roast your potatoes with the skin on (remove once cooked) , or to steam them. This is to avoid the potato becoming too water logged, as this will make your gnocchi heavy. We want soft fluffy pillows sitting in our plate. I did boil my potatoes in salted water, but that was because I knew I had the perfect potato variety for making gnocchi. If you live out of Italy, choose Sebago potatoes.
- 800g sebago potatoes* washed, peeled, quartered
- Salt & ground white pepper
- 1 egg, lightly whisked
- 300g (2 cups) plain flour
- 20g (1/4 cup) finely grated parmesan
- Plain flour, to dust
- Boil potatoes in salted water until soft.
- Push potatoes through a potato ricer and season with salt & pepper.
- Add lightly beaten egg to potatoes and stir with a wooden spoon until combined.
- Add the flour and parmesan in batches and stir, until well combined and a 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.
minutes. Remove with a slotted spoon and repeat process until they are all cooked.
freezes well and is great to have on hand in the freezer. Place gnocchi in
a single layer and let freeze for about 3 hours. Once frozen, gnocchi can be
stored in a sealed plastic bag. Theycan then be cooked from frozen!