Grey background with a white and black speckled bowl filled with gnocchi and parmesan. A females hand is using a fork to pick one up

Recipe: 6 Ingredient Gnocchi

(Vegetarian, GFO) Serves: 4


  • 4 Sebago potatoes (approximately 800g), washed, peeled and quartered
  • 1 egg, lightly whisked
  • 2 cups of plain flour (can use gluten free flour) (approximately 300g)
  • 1/4 cup grated parmesan (approximately 20g)
  • Salt & pepper to taste
  • Flour to dust


1. Fill a saucepan with water, 3cm deep and bring to the boil over high heat. With a steaming basket/container, place potato into the steamer and place steamer in the saucepan, avoiding touching the water.

2. Steam the potatoes covered for 15 minutes or until tender. Transfer the potato to a bowl and mash until smooth, seasoning with salt and pepper. 

3. Add an egg to the mash and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined.

4. Add the rest of the flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)

5. Turn dough onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper.

6. Divide dough into 4 equal portions. 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.

7. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork then place on tray.

8. Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of the 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.

9. You can serve with a cream or tomato-based sauce or add a source of protein if desired.