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!
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!