Perfect Potato Gnocchi
Made with Perfect Italiano™ Parmesan Recipes
- 900g medium sized potatoes, peeled, and chopped into large chunks (agria, desiree or king edward)
- 1 small egg, lightly beaten
- 300g flour, plus extra to roll
- 60g grated Perfect Italiano™ Parmesan
- Place the potatoes in a large pot and cover with cold salted water. Place the pot over a medium heat, bring to the boil, and cook for 10-15 minutes or until the potatoes become tender. Drain well and allow them to sit for 5 minutes.
- Press the hot potatoes through a ricer or coarse sieve into a large bowl (do not use a hand masher as this will make the gnocchi tough and doughy).
- Add the egg, about ¾ of the flour, and the parmesan cheese. Season generously with salt and pepper. Use your hands to mix until just combined. Add extra flour as necessary to reach a soft dough consistency. Be careful not to over mix.
- Place the dough onto a lightly floured surface and cut the dough into 6 even pieces. Roll each piece into long sausages about 2 cm thick then cut 1 cm pieces to form gnocchi.
Cooking your Gnocchi
To cook your fresh Gnocchi, bring a large pot of salted water to the boil and carefully drop the Gnocchi in. When they rise to the surface they will be cooked.
Gnocchi are best eaten on the same day. However, if you want to make them in advance, you can chill cooked gnocchi in cold water, then gently strain them, toss with a little olive oil and store in the fridge for two days. Just blanche the gnocchi for 2 minutes in hot water when ready to eat.
Gnocchi can also be pan fried in olive oil and garlic for delicious fried potato dumplings.