- 6 Ingredients
- 4 Method Steps
6 Ingredients
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4 (about 800g) Sebago potatoes (washed), peeled, quartered
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Salt & ground white pepper
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1 Coles Australian Free Range Egg, lightly whisked
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300g (2 cups) Coles White Plain Flour
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20g (1/4 cup) finely grated parmesan
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Plain flour, to dust
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Select all ingredients
4 Method Steps
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Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato (4 (about 800g) Sebago potatoes (washed), peeled, quartered) in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender. (It's best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper (Salt & ground white pepper).
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Add the egg (1 Coles Australian Free Range Egg, lightly whisked) and stir with a wooden spoon until combined. Add half the flour (300g (2 cups) Coles White Plain Flour) and parmesan (20g (1/4 cup) finely grated parmesan) and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured (Plain flour, to dust) surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
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Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on tray.
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Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.
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Recipe Notes
Variations: Orange sweet potato (kumara) gnocchi: Replace potato with 2 (about 800g) orange sweet potato (kumara), peeled, coarsely chopped. Increase the flour to 2 1/2 cups.
Basil and parmesan gnocchi: Increase grated parmesan to 40g (1/2 cup). Add 1/2 cup finely chopped fresh basil with the flour in step 2.
Is gnocchi a pasta or potato?
Gnocchi is not a pasta - it is a potato dumpling. However, it is made in a similar way by mixing flour and other basic ingredients, forming the dough into shapes and then cooking.
What do you eat potato gnocchi with?
You can treat gnocchi just like a pasta, so it can be topped with your favourite sauce, or served as a side with a piece of meat, fish or vegetables. Try green Spring gnocchi or go cheesy with Roast cauliflower and brie gnocchi. Ready in just 15 minutes, our Mustard and dill salmon gnocchi bake is an easy midweek dinner idea.
What kind of potato is best for gnocchi?
We use Sebago potatoes in this recipe, which is a great all purpose potato and good for boiling, mashing and roasting. They are easily found in supermarkets and are considered to be high in nutrients and very low in fat.
Can I make gnocchi with sweet potato?
Yes, you can use sweet potatoes in place of regular potatoes for a more nutritious dish. Our Sweet potato gnocchi with sage and garlic are pillowy, fluffy and full of flavour. You can also try adding pumpkin to your potato mixture for an autumnal twist.
Do I have to boil gnocchi before frying or baking?
No, you do not have to pre boil homemade or store bought gnocchi before frying or baking, as the dumplings will cook in the oil, butter or sauce you are using. You can also cook gnocchi directly from frozen, you may just need to add a few additional minutes to the cook time.
What are Roman gnocchi?
Roman gnocchi are dumplings made with semolina flour instead of potato. They have a flat, round shape that are easy to create with a cookie cutter or a glass. We love this Gnocchi alla Romana recipe with creamy mushroom sauce or this classic Roman gnocchi with sage.
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.
Image by John Paul Urizar
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