Learn how to make fluffy gnocchi at home using a few basic ingredients.
Note: 10 mins cooling + 10 mins standing time
- 1kg pkt Coles Carisma Potatoes
- 1 Coles Australian Free Range Egg yolk
- 1/4 cup (20g) finely grated parmesan
- 1 1/4 cups (185g) plain flour
- Pinch of salt
Preheat oven to 200°C. Place the potatoes on a baking tray. Prick all over with a fork. Bake, turning occasionally, for 1 hour or until tender. Set aside for 10 mins to cool slightly.
Using a clean tea towel to hold the potato, carefully peel each potato and discard the skins. Cut into quarters and place in a large heatproof bowl. Set aside for 10 mins to release the steam.
Use a potato masher to mash the potato until smooth. Place the potato in a fine sieve and use the back of a spoon to push the potato through the sieve into a clean large bowl.
Add the egg yolk, parmesan, flour and salt to the potato in the bowl and stir until a firm, slightly sticky dough forms. (If the mixture is too sticky, add a little more flour, 1 tbs at a time.)
Line a baking tray with baking paper. Turn the dough onto a lightly floured surface. Gently knead until just smooth. Divide into 4 portions. Roll 1 portion into a 2cm-thick log. Lightly dust a small sharp knife with flour. Cut each log into 3cm pieces. Roll each piece into a ball. Place on lined tray. Gently roll gnocchi, 1 piece at a time, over the back of a lightly floured fork. Return to lined tray.
To cook the gnocchi, bring a large saucepan of water to the boil. Add one-quarter of the gnocchi. Cook for 2-3 mins or until gnocchi rise to surface of pan. Use a slotted spoon to transfer to a tray lined with baking paper. Repeat, in 3 batches, with the remaining gnocchi.