Recipes

Potato Gnocchi

Potato Gnocchi

I’ve experimented with various ratios of potato to flour for the perfect gnocchi recipe and this is the one that I find works best. What you want is a minimal amount of flour, too much and the gnocchi will be too dense. The trick, we’ve learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out. Also it helps to put them through a potato ricer for a smoother consistency. Gnocchi goes well with practically any good seasonal ingredients.

Today we have created 4 dishes to show case the diversity of gnocchi, they are:-

Gnocchi with Kearney blue cheese, scallion & mint pesto

Silver duck confit leg ragout, brighter gold rapeseed oil

Portavogie prawn, samphire & garlic butter

Guanciale, sage & Parmesan

I recommend about 100-130g of gnocchi per person for a starter or 200-250g for a main course.

Difficulty medium
Preparation Time
Cooking Time
Servings
Main Ingredients
  • 1kg potatoes
  • 50g parmesan, grated
  • Seasoning
  • 2 whole eggs
  • 1300g of plain flour
  • 1500g Semolina flour

Main Instructions
  1. Preheat oven to 180oc.
  2. Spear the potatoes with a fork in several places around each potato to vent moisture as the potatoes cook. Place the potatoes onto a baking tray and bake in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
  3. Scoop out the potatoes from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm. Place the potatoes into a large bowl and to the warm potatoes add the cheese and mix well. Season and add the whole egg , mix well. Add both flours and mix until well combined, turn unto a work surface and knead gently until a soft workable dough forms. Do not over work the dough as the potato will keep absorbing the flour and the end result will be doughy.
  4. Roll the gnocchi into desired shapes and poach in boiling water. The gnocchi is ready when it floats to the surface. Remove with a slotted spoon into iced water. Drain of all the water when cold and toss the gnocchi in olive oil to prevent sticking.
  5. Store in the fridge until ready to use.
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