Potatoes,an egg and a little flour and you’ve got the fluffy, pillowy goodness that is this Italian gem.
One thing that will make your life easier (and your pillows of potato better) is a vegetable ricer. If you want to make some gnocchi right now though and don’t have one, don’t stress you can push your potatoes through a thin sieve to get a similar result!
Click through the slides to see our top tips, must-have ingredients and method for the perfect pillowy gnocchi!
Boil your potatoes whole with the skin still on. You don’t want too much water seeping into the potato as this will mean you’ll need more flour to create the correct dough texture down the line and then, in turn, a heavier gnocchi. If you’re low on time and want to peel and cut your potatoes first try steaming them until they’re soft rather than boiling them.
Don’t overknead the dough. Knead it enough to combine the egg and flour and then move on. You want the dough to still be light and aerated which is best done by not overworking it.
Gnocchi is a perfect weekend meal because you can make plenty, freeze it and boil from frozen later in the week.
How to Make Gnocchi Like a Nonna
- 800g Potatoes (Desiree or Nicola, something good for mashing so that they don't end up lumpy)
- 1 cup Plain Flour (and a little extra for dusting)
- 1 Egg
Blue Cheese Sage Sauce:
- 150g Crumbled blue cheese
- 250mL Thickened cream
- 6 Sage leaves
- Bring a big pot of water to the boil, add your whole potatoes and drop them into the pot with a pinch of salt.
- Once soft, peel off the skin whilst singing Hot Potato, Hot Potato (very important step) and then run each potato through your vegetable ricer (or sieve) onto a lined tray or cutting board and let cool slightly.
- When cool enough to touch, crack the egg into a bowl and whisk to combine the yolk and white. Pour the egg onto the riced potato followed by the cup of flour and knead to combine.
- Once combined, cut the mixture into six equal parts and roll out to a sausage shape approximately 2 cm thick.
- Cut each sausage into 1-2cm pillows and voila! Gnocchi made!
- Now you can either boil each pillow for 4-6 minutes for a perfect dinner for four (or two if you're greedy like me!) or freeze the pillows for an easy weekday meal whenever you're in need of some carb love!
- For the sauce simmer the cream, blue cheese and sage leaves in a large pan lightly until the cheese melts and combines with the cream and pour over the boiled gnocchi, add some salt and pepper and hello heaven!