Simple Potato Gnocchi Recipe


1. 4 Sebago potatoes (about 800g), washed, peeled, quartered 2. Salt & ground white pepper 3. 1 Coles Australian Free Range Egg, lightly whisked 4. 300g (2 cups) Coles White Plain Flour 5. 20g (1/4 cup) finely grated parmesan 6. Plain flour, to dust

Method Steps: 1. Add enough water to a saucepan to reach a depth of 3cm. Bring it to a boil over high heat.

Place the potato in a metal steaming basket and place the steamer in the saucepan, making sure the base of the steamer doesn't touch the water.

Add the lightly whisked egg and stir with a wooden spoon until combined. Add half of the flour and parmesan and stir until combined.

Roll one portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut it into 2cm pieces. Repeat with the remaining dough portions.

Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place them on the tray.

Bring a saucepan of salted water to a boil over medium heat.

Add one-quarter of the gnocchi (drop onto the base of the pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.

Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat this process in 3 more batches with the remaining gnocchi.