Homemade Parmesan gnocchi

0
1206

Serves 4


800g Desiree or Rooster potatoes
Salt and ground white pepper
1 egg, lightly whisked
20g Parmesan, finely grated
300g plain flour, plus extra for dusting


  1. Prick the potatoes a few times using a fork or the tip of a sharp knife. Place in the microwave and cook on full power for six minutes, then turn them over and cook for another four minutes. Use the fork or knife to check whether they are tender, cooking for another minute if needed.
  2. Wait until the potatoes are cool enough to handle, then peel them and chop into small chunks.
  3. Transfer to a bowl and use a potato masher to mash until very smooth. Season with salt and white pepper.
  4. Add the egg and stir with a wooden spoon until combined. Add the Parmesan and half of the flour and stir until combined. Add the remaining flour a little at a time, stirring after each addition until well combined and a firm dough forms.
  5. Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide the dough into four equal portions. Roll each portion into a 2cm-thick sausage about 30cm long. Use a lightly floured knife to cut each sausage into 2cm pieces.
  6. Lightly flour your hands and roll each piece of dough into a ball. Roll each ball against the tines of a floured fork, then place on the prepared baking tray.
  7. Bring a large saucepan of salted water to the boil over a medium heat. Add one-quarter of the gnocchi and cook for about 3 minutes or until they rise to the surface. As each one rises, use a slotted spoon to remove it and transfer it to a bowl. Cover with foil to keep warm.
  8. Repeat with the remaining gnocchi, working in three more batches.
  9. Serve the gnocchi with your sauce of choice.

Per serving:
443kcals, 3.1g fat (1.2g saturated), 89.1g carbs, 2.6g sugars, 14.1g protein, 6.9g fibre, 0.114g sodium


TOP TIP:
If you have a potato ricer, use this to mash the potatoes.