Homemade Gnocchi
Nothing is more satisfying than cooking a meal from scratch. Give this gnocchi a go… Before you know it you’ll be a pro!
Ingredients
- 4 medium sized potatoes (we love Wilcox Vivaldi Gold)
- 1 egg (we love Woodland Free Range)
- 1 1/2 cups flour
- 1 tsp Olive Oil (we love Olivado Organic)
- Pinch of salt
- Olivado Extra Virgin Olive Oil
- Handful each of fresh herbs, eg. basil and Italian parsley (we love Superb Herbs)
- 1/2 cup Parmesan cheese, grated
Method
- Boil the potatoes with skins still on for about 40 minutes. Take potatoes off the heat once you can pick them with a fold and can traverse through them without resistance. Drain and then peel them.
- Mash the potatoes well, then crack the egg over it. Don’t fully stir in the egg, just mix it in so that the mixture becomes sticky.
- Add 1 cup of the flour in gradually to ensure the dough has a firm (but not dry) consistency. Keep a little flour aside for final gnocchi rolling. Judging the amount of flour can be a little tricky but the less flour you use, the more tender the gnocchi will be.
- Once the dough is ready, roll into long cylinders. Cut the cylinders into small pieces, then shape or roll with a fork.
- Boil a large pot of water and add a pinch on salt and the olive oil. Add freshly made gnocchi and boil until gnocchi starts to float, this should only take two minutes.
- Drain gnocchi and then combine with a generous drizzle of olive oil, herbs, parmesan and seasoning. Serve immediately.
Remember to share this online with the hashtag gnocchi recipe nz, i.e. #gnocchirecipenz
This recipe is matched with Ara Single Estate Sauvignon Blanc.
