Ingredients (2)
Ingredients (2)
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4 (750g) desiree potatoes, unpeeled
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1 1/3 cups (200g) plain flour, plus a little extra
Allergens Recipe may contain gluten and wheat.
Nutrition info
Method
Method
Show ingredient quantity
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Step 1
Place potatoes4 (750g) desiree potatoes, unpeeled in a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer (don't test too much as potatoes will become waterlogged). Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly.
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Step 2
Add flour1 1/3 cups (200g) plain flour, plus a little extra to potatoes then use your hands to knead briefly until a soft dough forms. If mixture is still sticky, add a little more flour (the amount of flour added is crucial - too much flour will make the cooked gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking). Turn dough on to a lightly floured surface.
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Step 3
Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife, cut each log into 1.5cm-long pieces.
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Step 4
Roll each ball of gnocchi over the tines of a lightly-floured fork, pressing gently with your index finger or thumb underneath as you go, to form a dent in the back of each one and fork marks on the other side (this creates a textured surface, helping sauces to cling to cooked gnocchi).
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Step 5
Bring a large saucepan of water to the boil. Add 1/4 of the gnocchi. As they cook, gnocchi will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10 seconds then remove with a large slotted spoon and drain well. Repeat with remaining gnocchi. Serve immediately, tossed together with your favourite sauce.
Recipe notes
Potato factory: It's vital to use the right variety of potato when making gnocchi. You need old & floury potatoes as they have a lower water content than new & waxy potatoes. This means less flour is required to form the dough, making a lighter gnocchi. Desiree potatoes are ideal. If you want to ensure perfectly airy gnocchi, store desirees in a cool, dark place for a few weeks to age slightly before using. Cheat's tip for sauce: No time to make your own sauce? Your local supermarket stocks lots of delicious ready-made options- try Bertolli's Vegetale Butternut Pumpkin & Sage Pasta Sauce, Sacla's Classic Pesto or Barilla's Salsa Rosso. Gadget watch: To stop starch forming, making gnocchi tough, potatoes need to be mashed very finely. A potato ricer is ideal for this and works like a garlic crusher. They are available from kitchenware stores (try www.thebaytree.com.au).
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Nutritional information
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
