- 1kg desiree or pontiac potatoes, peeled and cut
- 2 eggs, lightly beaten
- ¼ tsp salt
- ¼ cup plain flour
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blte61f2bc021126e48/635fbb0d107f3a25b7d56170/GnocchiL.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400)
Gnocchi
Serves: 6
Prep: 40
Cook: 30
Ingredients
Method
- Cook whole potatoes in boiling water until tender. Peel hot potatoes and put through a sieve. Stir through eggs and salt. Add enough flour to form a loose dough, adding more flour as you go if needed. Transfer to a lightly floured surface and knead lightly.
- Divide into 6 equal portions, working with one portion at a time. Roll out on floured surface to make a rope about 1.5cm thick. Cut into 1.5cm lengths. Press with fork to make indentation. Continue with remaining dough. Arrange on a floured tray.
- Cook gnocchi in a large saucepan of boiling water in batches of 20 at a time. Cook 1-2 minutes or until gnocchi have risen to the surface. Remove with slotted spoon. Serve with pasta sauce and parmesan cheese.
Tips
- Try not to overcook the dough as it can break apart or dissolve in the boiling water.
- Work the dough as little as possible: overworking can result in a rubbery finished product.
- Gnocchi works well with many different sauces, including tomato pasta sauce or white sauce.