Potato Gnocchi

Gnocchi with Pumpkin Soup_web_recipe

Preparation 1 hour Cooking time 30 minutes Makes 4 servings


  • 800g sebago potatoes, washed, peeled and quartered
  • Salt & pepper
  • 1 free range egg, lightly whisked
  • 300g plain flour
  • 20g grated parmesan
  • Plain flour, extra


  1. Place a metal steaming basket in a saucepan of water making sure that the water does not touch the base of the steamer.
  2. Bring the water to the boil, add the quartered potatoes and steam, covered, for 15 minutes or until the potatoes are tender.
  3. Transfer potatoes to a bowl and use a potato masher or ricer to get a smooth mashed consistency. Season with salt and pepper.
  4. Add the egg and stir the mixture with a wooden spoon until combined.
  5. Add half the flour (150g) and the grated parmesan and stir until combined.
  6. Add the remaining flour in batches until well combined and a firm dough forms.
  7. Turn onto a lightly floured surface and gently knead (yes, get your hands dirty!) by folding the dough over itself.  Be careful not to over knead – only knead until it just comes together and is smooth.
  8. Line a baking tray with baking paper then dust with extra flour. Divide the dough into 4 equal portions.
  9. On a lightly floured surface roll out one portion of dough into ropes about 30cm long and 2cm in diametre. Starting at one end of rope cut into 2cm pieces with floured knife. Place gnocchi onto the lined tray. Repeat with remaining 3 portions of dough.
  10. Lightly flour your hands and roll each piece of dough into a ball.  Roll each ball over a floured fork to create ridges. Place back on tray.
  11. In a large heavy based saucepan, bring generously salted water to the boil.
  12. Add gnocchi to the boiling water in batches of 15 – 20 pieces. Don’t overcrowd the gnocchi as it will stick together. You know the gnocchi is cooked when it floats to the top.  Remove from the water with a slotted spoon and place onto a clean, lined baking tray.

Serving suggestions:

Serve with pumpkin soup garnished with a dollop of sour cream, basil and grated parmesan cheese.

Serve with grilled vegetables garnished with parsley and grated parmesan cheese.

Serve with curried sweet potato soup garnished with coriander and toasted cashews.