Video Recipe: Potato Gnocchi Masterclass


So, let's talk about gnocchi guys. People here on our British isles seem to be a bit 'Marmite' when it comes to gnocchi. A lot of folk aren't that knocked out by them, but I think that's down to those little long-life vac-packed rabbit dropping type ones that appear in our shops. Those aren't what gnocchi's about my friends; gnocchi should be beautifully light and fluffy clouds of potato when made properly. Toss them with some fresh pesto or ragu and you will be eating like a king!

Check out our recipe below and video - hopefully it will convert you! In the video we've also shown you how to make a simple Gorgonzola sauce to pair the fresh gnocchi with.

Watch the video guide on Instagram: CLICK HERE

A few important things to remember:

  • Use the cooked potatoes while they're still hot, this is crucial if you want to keep the fluffiness.
  • Keep the potaotes whole and with skins on when you cook them - this will stop them absorbing too much water and help you keep that lightness.
  • Only use as much flour as you need to bring the dough together and stop it being too sticky. Too much flour and your gnocchi will be heavy and hard.
  • Don't overknead the dough - just do it enough to bring the mixture together. Too much kneading will activate the gluten in the flour and make your gnocchi chewy.

Makes 4-6 portions

  • 1kg large potatoes
  • 2 eggs
  • 300-400g plain flour
  • Handful of grated Parmesan
  • Salt

1  - Boil the potatoes, skins on, in salted water for around 40 mins, or until very tender. Drain.

2  - While still hot, push the potatoes through a potato ricer or fine sieve onto a work surface.

3 - On top of the potato, pour 300g flour, the Parmesan and a large pinch of salt. Make a well in the mound of ingredients and crack in your 2 eggs. Lightly whisk the eggs.

4 - With your hands, start mixing the ingredients together and kneading lightly. The less flour you need the better (as too much flour and the gnocchi will lose their fluffiness), but if it still feels too sticky to handle, add more until it firms up as a smooth dough.

5 - Divide the gnocchi up into sausages and roll until about 2/3cm thick and equal width all the way along. With a knife or pastry scraper, cut equal sized gnocchi off the sausages. Dust in flour and put on a tray not touching each other too much (or they’ll stick).

6 - Cook in salted boiling water for a few minutes. They will rise to the surface after a minute or so, then give them one more minute. Mix the gnocchi with sauce and serve!