Get smashed: how to make gnocchi

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How to make gnocchi recipe

Mashed potato is practically an honorary member of the comfort food club. We’re not suggesting you don’t eat it plain, in all its creamy, buttery glory, but here is one way you can enjoy its wondrousness.

you will need

1 kg floury potatoes, scrubbed
Sea salt, to taste
2 free-range egg yolks
2 T Parmesan, grated
125–185 g plain flour

Step 1

how-to-make-gnocchi-recipe
Preheat the oven to 200°C. Pat dry the 1 kg of floury potatoes and place on a large baking tray. Prick numerous times using a fork, then sprinkle with salt, to taste. Bake for 50 minutes to 1 hour, or until light and fluffy. Hold the potatoes in a dishcloth and scoop out the flesh.

Step 2

how-to-make-gnocchi-recipe
How to make gnocchi recipe
Using a potato ricer, mash the flesh, then mix in the 2 free-range egg yolks and 2 T of grated Parmesan.

Step 3

How to make gnocchi recipe
Gradually stir in 125 g plain flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently.

Step 4

How to make gnocchi recipe
Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape. Gently press one side of each dumpling with the tines of a fork.

Step 5


Add the gnocchi to a saucepan of boiling water in small batches and cook for 1–2 minutes, or until they float to the surface. Remove using a slotted spoon and drain.

Serves 4

Discover more recipes featuring gnocchi here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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