Sonia's potato gnocchi recipe
I don’t usually follow a recipe for the gnocchi as you will find that the amount of flour may vary according to the potatoes you use and how much butter you feel like adding! For a fluffy gnocchi, it’s important not to over mix and add only enough flour to keep it together without it being too sticky.
Our daughter has gone vegetarian since the start of the year and her favourite combo with the gnocchi is ye old classic - burnt butter and sage and I add some roasted pumpkin in there with lashings of parmesan.
1 free range egg
Peel your potatoes and cut them into even dice (usually quarters). Place in a medium-sized pot, add the salt and cover with cold water. Boil until soft and push through a potato ricer onto a bench or in a bowl with the flour at the bottom. Before mixing together, add the butter to the hot potatoes to melt. Add the egg once the butter has fully melted and slowly bring together the mix.
Roll out into cylinders and cut into even sizes. It doesn’t matter how big you want to make them, just ensure they are the same so they all cook evenly.
Bring a large pot of salted water to a rapid boil. Cooking in two batches, slowly plop in each gnocchi trying not to overlap and once it’s come back to the boil, reduce to a simmer until the gnocchi floats to the top. Remove and repeat with the remaining gnocchi.
If not serving immediately, coat with EVOO to prevent sticking.
It seems like an awful lot of salt. To take your gnocchi (and mash potato for that matter) to a whole new level, it’s always best to season in the pot at the beginning as it will flavour through the potato. There is no need to then add any salt later.
You can also add freeze-dried vegetable powders such as beetroot. (mix into the flour) Just be aware that if you boil them to cook through, you will lose a lot of their colour. Best to steam!
Sonia is chef and co-owner of Mason's of Bendigo, she published a cookbook in 2017 called A Sense of Place. You can follow her on Instagram @masons_of_bendigo