Gnocchi Recipe

These delicious Italian potato dumplings can be served with any sauce or flavouring. Although they take some time to prepare, the results will be worthwhile.

Difficulty

Prep Time

1 hour

Cooking Time

4 minutes

Serves

Serves: 4

Recipe Ingredients

  • 5 medium FRESHLINE potatoes (+-1 kg)
  • 180 g SPAR cake flour (375 ml)
  • 5 ml salt
  • 1 large SPAR egg

 

Recipe Method

  1. Boil potatoes in their jackets, until an inserted knife comes out cleanly with just a little resistance.
  2. Remove peels and mash the potato thoroughly using a SPAR Good Living premium potato masher.
  3. Mix in the flour, salt and egg to a manageable but soft dough, adding more flour only if necessary. Do not over mix!
  4. Working on a well-floured work top, roll the dough into many 2cm thick sausages, and then cut off 3cm pieces.
  5. Mark each piece with the tines of a fork, flattening slightly.
  6. Set aside on a floured tray until all the dough is used.
  7. Drop about 10 at a time into salted boiling water, and when they rise to the top, after about 2-3 minutes, remove with a slotted spoon onto warmed dishes. Continue with more.
  8. When cooking is complete, drizzle over melted SPAR butter, scatter over sage leaves and grated Parmesan.
  9. Serve immediately.

Hints & Tips

  • Do not refrigerate the uncooked gnocchi, as they will soften and be difficult to uplift and cook. Rather prepare just before you need to cook them.
  • Do not mix the potato in a food processor or you will end up with glue!
  • A tomato-based pasta sauce can be substituted for the butter and sage.