Dustin Osuch’s easy-to-make Potato Gnocchi

Pasta may be hard to come by on the grocery store shelf, but that doesn’t mean you have to go without. Try this easy and delicious potato gnocchi recipe.

Perfecting potato gnocchi is no easy feat, but our Director of Culinary and Events, Dustin Osuch, is here to help you make potato gnocchi as good as any Italian nonna. Just follow this easy potato gnocchi recipe.

Ingredients

2kg      Starchy potato, washed

300g    Plain all-purpose flour

100g    Potato flour, or corn flour

20g      Salt

20g      Grated parmesan cheese

2          Egg yolks

Pinch   Nutmeg

  1. Wash and wipe potatoes clean with a towel.  Roast in a conventional oven at 180’C, rotate sheet pan and turn over potatoes at 20 minutes, cook for 45 minutes or until soft. 
  2. Whilst potatoes are cooking, gather other ingredients.  Sift together both of the flours.
  3. Cut potatoes length wise and push from both ends to create a vent.  Let rest 15 minutes or until no longer steaming. 
  4. Remove the flesh from potatoes with a spoon and place in a potato ricer and rice in an even, thin layer on to a work surface.  (Or press potato through a sieve and distribute as evenly as possible onto your work surface.)
  5. Next sprinkle nutmeg, salt, parmesan, egg and some of the sifted flour evenly over the top of the potatoes. Incorporate using your fingers.
  6. Now add some more of the remaining flour and incorporate using fingers.  You may not need all the flour – once the potato starts to bind together, losing some of the moisture and resembling a soft dough, grab bits and clump it in your hands.  Drop the clump and continue until you have formed all dough into clumps. 
  7. Next take all the clumps of gnocchi and incorporate into a log.  Using your fist, pat down the dough and fold it over itself, repeat a total of 6 -10 times.  You want to be careful not to overwork the dough or your gnocchi will be very chewy. 
  8. Use some flour and roll the dough into a cylinder and allow to rest for 20 minutes wrapped in plastic wrap. 
  9. Roll to American nickel diameter, (about a 1-dollar coin) and cut into 2.5cm pieces.  Squeeze each piece to form the “pillow” shape. 
  10. Fill large pot with water, add 30 grams of salt and bring to the boil.
  11. Add gnocchi to the pot in batches.  When the gnocchi floats, it is done.
  12. Immediately remove using a slotted spoon or sieve, and place into an ice bath to stop the cooking.  Be very gentle as the gnocchi will be fragile.
  13. When done, strain the cooked gnocchi through a strainer and toss with a little olive oil.  Leave in the strainer to allow the water to drain – you can place in the fridge with a pan underneath it for up to an hour.   
  14. Gnocchi can now be cooked in a non-stick skillet pan with a tablespoon of butter to brown.  And then tossed in your favourite sauce.
  15. Leftover gnocchi can be spread onto a sheet tray and frozen.  Then placed into containers.  They will last in the freezer for up to a month.