potato gnocchi

  • 1kg rock salt
  • 1kg starchy potatoes
  • ½ cup (35g) finely grated parmesan, plus extra to serve
  • ⅔ cup (100g) plain (all-purpose) flour, sifted, plus extra for dusting
  • 1 teaspoon table salt
  • 2 egg yolks
  • pasta sauce+, to serve (see tips + tricks)
  1. Preheat the oven to 180°C (350°F). Place the salt on a baking tray, top with the potatoes and bake for 1 hour or until soft and skins are crispy. Set aside to cool slightly. 
  2. Cut the potatoes in half. Scoop the flesh into a medium bowl and mash until smooth. Add the parmesan, flour and salt and mix to combine. Add the egg yolks and stir until the mixture comes together. 
  3. Knead on a lightly floured surface for 1 minute or until a soft dough forms. Divide the dough into 4 x 30cm-long ropes. Cut each rope into 3cm-long pieces and set aside on a lightly floured tray. Cook half of the gnocchi in a large saucepan of salted boiling water for 5 minutes or until they rise to the surface. Drain. Repeat with the remaining gnocchi. 
  4. Divide between bowls, top with pasta sauce and sprinkle with the extra parmesan to serve. Serves 4. 

TIPS + TRICKS

+ We served our gnocchi in a simple tomato passata with basil and pepper. You can serve yours with your favourite pasta sauce. 

+ We used starchy potatoes, such as sebago. You can also use desiree or pontiac. 

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