Recipe by JustJanS
We have a new chef at work, and it seems I'm his food buddy;-) He and I made these for our dinner last night. They aren't on the menu, but they were good! They stay together well in your sauce, but melt in your mouth when you eat them. Don't use a waxy potato.
Top Review by Chef on the coast
Yum! We had these with some pasta sauce and it was a perfect dinner! We served this with your recipe #268457. This recipe was much easier to make than I had anticipated. I had never made gnocchi before so was a bit intimidated at first - but was so happy I plowed on ahead. I will be making these again. DH did comment that he thought they were a little on the bland side - so I will add some extra salt/herbs next time. Can't wait to freeze some to have on hand! :) Made for the June 2010 Aussie/NZ recipe swap.
- 1 kg potato, weighed after peeling
- 40 g butter
- 170 g all-purpose flour
- 20 g grated parmesan cheese
- 1 tablespoon dried herbs, we used basil
- 3 eggs, room temperature
- flour, to dust your counter
- cold water
Directions See How It's Made
- Bring a large pot of water to the boil to poach your gnocchi.
- Choose potatoes of a similar size, and a pot just big enough to hold them so they don't bump around.
- Boil in salted water until just cooked through, then mash very well with the butter.
- Gradually add the flour, parmesan cheese and herbs, mixing very well.
- Add the eggs one at a time mixing well with each addition.
- Take about 1/4 th of the mixture, place on your well floured counter and gradually work and roll it out to a long sausage; it's very soft, so you'll be pushing rather than rolling.
- When your sausage is about 3/4 inch diameter, cut it into 1 inch lengths.
- Poach these pieces in the large pot of boiling water until the gnocchi all float to the top-about 2 minutes.
- Remove with a slotted spoon or spider, and plunge into the bowl of cold water.
- Repeat with the remaining mixture.
- Serve gently reheated in the sauce of your choice for a few minutes.
- These will keep for a few days, or freeze in a single layer and reheat really well after defrosting.