Homemade Potato Gnocchi

Serves 4

  • 500g potatoes (a good mashing variety)
  • 2 egg yolks,
  • 150g plain flour (save 1 tablespoon of flour to scatter over workbench) 
  • 2 tablespoons
  • a pinch nutmeg
  • a pinch salt  

1. Place a large pot of salted water onto the stove to boil. 

2. Peel, wash and chop potatoes into 2cm even chunks and boil until tender. Strain and mash potato until smooth.

3. In a large mixing bowl, combine flour, nutmeg, salt, parmesan, egg yolks and mash potato. Mix very well to combine (a mixing spatular is great).     

3. Divide the dough into 4 even portions. On a clean workbench, sprinkle the remaining tablespoon of flour onto bench and roll gnocchi into long thin sausage lengths about 1.5cm wide.  

4. Using the side of a fork, cut gnocchi dumplings evenly (2cm) and lightly indent face of gnocchi with blade marks of fork - this is traditional so as the gnocchi can hold the sauce in it's grooves.  

5. Gently place individual gnocchi's into boiling water and as soon as they float to surface (about 40 seconds), scoop them out and toss in your favourite sauce.         

Homemade Potato Gnocchi

Nothing beats fresh homemade gnocchi and it is actually really easy to make. It's important to stick to the recipe quantities as they are very precise and keep guard as gnocchi cook - as soon as they float remove them from the boiling water. Serve gnocchi with what every sauce you choose. I like a simple, classic tomato sugo with fresh basil and lashings of Parmesan cheese!     

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!