How to Make Handmade Gnocchi

We all love pasta from the packet, but there’s nothing like handmade gnocchi. We’ve got the perfect guide to perfect, pillowy, fluffy gnocchi that will go great with any sauce. 

What sauce do I eat it with?

Gnocchi goes well with rich sauces like creamy gorgonzola, burnt butter with pumpkin, creamy funghi, etc. It also goes great with a simple pesto or saltier meats like pancetta or porchetta.

You’ll need:

4 (about 800g) sebago potatoes, washed and quartered

Salt and pepper

1 egg, lightly beaten

2 cups plain flour

30g grated parmesan

Plain flour, to dust

Step 1:

Place potatoes in a saucepan of cold water. Cover and bring to boil over a high heat. Then reduce to low and cook for 30 minutes or until soft when pierced with a skewer.

Step 2:

Let the potatoes cool until warm, then peel with a small knife. Mash the potato until just smooth, then press the mashed potato through a sieve into a bowl. Season with salt and pepper.

Step 3:

Add the flour to the bowl through a sieve, then add the egg. Mix to form a firm, slightly sticky dough. If too sticky, add a small amount of flour (1 tsp at a time).

Step 4:

Cut the dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.

Step 5:

Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on a baking tray lined with baking paper. Gently roll each ball with a floured fork. 

Step 6:

Bring a large shallow saucepan of water to the boil. Add half the gnocchi and cook for 2-3 minute or until they rise to the surface. Then cook the second batch.

Step 9:

Reserve some of the cooking water and combine with a sauce of your choice. Bon appetito!