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Potato Gnocchi with Meatballs and Polpette Sauce

Brought to you from the Good Food and Wine Festival 2012.


  • Potato Gnocchi

  • Meatballs

  • PolpetteSauce


  • Potato Gnocchi:

  • 1.

    Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.

  • 2.

    Strain potatoes and peel while still hot.

  • 3.

    With a mouli or potato press mash potatoes on to a bench.

  • 4.

    Add flour, Murray River Salt Flakes and one egg.

  • 5.

    Mix gently until just combined and dough is slightly springy.

  • 6.

    Divide dough into 6 and roll into long cigar shapes.

  • 7.

    Cut into 3 cm lengths.

  • 8.

    In a large pot of boiling salted water add the gnocchi and stir gently.

  • 9.

    The gnocchi will be cooked when it floats to the top .

  • 10.

    Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.

  • 11.

    Add some cheese and serve.

  • Meatballs:

  • 1.

    Combine all ingredients.

  • 2.

    Shape into balls.

  • 3.

    Seal in a pan with olive oil.

  • 4.

    Add to sauce and simmer for approximately ½ an hour.

  • PolpetteSauce :

  • 1.

    In a large heavy based pan, sweat onion, garlic, basil, in olive oil and butter.

  • 2.

    Add tomatoes simmer for approx 20 min.

  • 3.

    Season with Murray River Salt Flakes and pepper to taste.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Grenache and Other Reds are the best wines to pair with Potato Gnocchi with Meatballs and Polpette Sauce.


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