Potato Gnocchi Recipe

  ( 0 reviews )

60 min
4

The magic ingredient

Preparation

Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender.

1

(It's best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.

2

Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined.Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions.

3

Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
Lightly flour your hands and roll each piece of dough into a ball. Use

4

your thumb to roll each ball over a floured fork. Place on tray.
Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

5

To make the tomato & vegetable sauce, heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, zucchini, celery and garlic and cook, stirring often, for 5 minutes or until the vegetables soften.
Add tomato puree to the pan. Cover and bring to the boil

6

Reduce heat to low and cook, covered, for 10 minutes. Uncover and cook for a further 5 minutes or until the sauce reduces and thickens. Add Pasta seasoning and sugar. Stir until well combined.  Season with salt and pepper.

7

Divide the gnocchi among serving bowls. Spoon over the tomato & vegetable sauce, Sprinkle basil, Italian seasoning and parmesan to serve.

Ingredients:

  • 4 (about 800g) potatoes (washed), peeled
  • quartered Keya Salt & Keya ground white pepper
  • 1 egg, lightly whisked
  • 300g (2 cups) plain flour
  • 20g (1/4 cup) finely grated parmesan Plain flour to dust
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 zucchini, ends trimmed, finely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 1 garlic clove, crushed
  • 700ml tomato puree
  • 1 tablespoon Keya Pasta Seasoning
  • Pinch of Sugar
  • 1 tablespoon Keya Italian Seasoning
  • Keya Salt
  • Keya ground white pepper

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2 Responses to “Potato Gnocchi Recipe”

    Rakesh Malhotra
      

    https://www.facebook.com/app_scoped_user_id/978739532155001/

    Nice food.. love it………..

    Irfan Saiyed
      

    https://plus.google.com/105227903398483860112

    this is really nice..

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