Main
Gnocchi
MainOrigin: Italy
Potato dumplings bound with flour and egg.
Prep
40 min
Cook
5 min
Total time
45 min
Portions
4
Total weight
904 g
Per portion
226 g
Ingredients
Method
Dough
- Bake or boil potatoes until tender; peel while warm and rice or mash finely. Cool until just warm.
- Mix with flour, egg and salt to a soft dough — add flour sparingly so they stay light. Roll ropes; cut pieces; optional ridges on a fork.
Cook
- Boil in salted water until they float (1–2 minutes), then 30 seconds more. Lift out with a slotted spoon.
- Toss immediately with sauce or butter. Serve hot.
Serving
Toss with butter, sage or preferred sauce as soon as they float.
Storage
Freeze uncooked gnocchi on a tray then bag. Boil from frozen.