World Cuisine

Potato Gnocchi

cook 30 mins
  • 800 g (1 lb 12 oz) floury potatoes, peeled and diced
  • 1 egg yolk, beaten
  • 150 g (5 oz) plain flour
  • 15 g (1/2 oz) basil leaves, finely shredded
  • 50 g (2 oz) Parmesan cheese, grated
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper
  • Cook the potatoes in a saucepan of boiling water for 12–15 minutes, until soft. Drain and mash, or use a potato ricer to get a really smooth texture. Place another saucepan of water on the heat to boil.
  • Transfer the mashed potato to a bowl and mix in the egg yolk, flour and basil. Mix well to combine.
  • Take a teaspoon of the mixture into your hand and roll into a walnut-sized ball. Press with the prongs of a fork to make a gnocchi shape. Repeat with the remaining mixture.
  • Drop the gnocchi into the saucepan of boiling water to cook – this should take only 1–2 minutes and the gnocchi will float when cooked.
  • Toss the hot gnocchi in the grated Parmesan and olive oil and serve immediately.
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