I love making homemade gnocchi. I find it very therapeutic. These are like soft pillows of heaven and they pair beautifully with any kind of pasta sauce. I personally prefer to serve these with pesto and cream, or with burnt butter and sage sauce.
Like this? Check out our regular pasta dough recipe!
- 1kg Russett potatoes work best but Desiree potatoes will be ok
- 1 egg lightly beaten
- 200g-300g 00 flour sifted
- Preheat oven to 180°c. Salt and oil the potatoes and bake them whole for about 45 minutes or until tender. Allow to cool enough for you to handle them. Alternatively, place potatoes in a saucepan and fill with water and cover. Bring to the boil over a high heat. Once boiling, reduce to a medium heat and continue to cook till soft which will take about 25-30 minutes. Drain the potatoes and set aside to cool.
- Meanwhile, bring a large pot of salted water to the boil.
- When potatoes are cool enough to handle but still warm, peel them and pass through a potato ricer or food mill into a large bowl. Add a pinch of salt, add the egg, 200g of the flour and gently mix through. Add additional flour only as needed until the dough is very soft but cohesive.
- Roll the dough lightly onto a floured surface and add a little more flour if it’s still sticky. Divide the dough into 4 portions and lightly roll the dough into sausages, but be careful not to overwork the dough.
- Cut into bite-sized pieces and place onto a floured tray.
-optional- f you have a gnocchi board (or you could use the back of a fork) use your thumb to flick the gnocchi into little ridged shapes.
- Place the gnocchi in batches into the boiling water. Cook until the gnocchi floats to the top, this means they’re done (this only takes about 60 seconds).
*The 00 flour is a finer flour which makes for a lighter dough and doesn’t allow for as much moisture to be absorbed.
**Don’t knead your gnocchi too much as they’ll become tough. Try and gently move it into shape using your fingertip.