(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.