Homemade Gnocchi

I saw gnocchi being made on tv and as the most influenced person on the planet I decided to give it go! (since I love eating it so much lol) I bought a potato ricer or you can just use a normal potato masher and pass it through a sieve.  A few key things!

  1. Use desiree potatoes, skins scrubbed and left on. Dutch creams or kipfler will guarantee success because of the higher starch content but are a bit dearer.
  2. DO NOT OVER BOIL THE POTATOES!! if the skins crack they will become waterlogged meaning you will need to add more flour which will result in a heavier dough and your dreams of light fluffy pillowy gnocchi shall be diminished (ok tad overdramatic but you get the idea)
  3. As soon as the gnocchi float to the surface of the water they are done 🙂
  4. Use as much cheese as you want in the sauce and then season because you should bear in mind that the cheese adds a lot of salt content.
  5. Get creative! maybe try using a non-tomato based sauce or add chopped spinach to the gnocchi for a different look and taste. the possibilities are endless.

I used Poh Ling Yeow’s recipe which can be found on the SBS website. I found the whole process of making the gnocchi actually incredibly relaxing and de-stressing haha hope you enjoy making and eating it as much as my family and I did!

Mary xx



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