Paddock To Plate

How to Make Gnocchi with Matt Moran

Matt Moran shares his top tips for making this traditional Italian type of pasta. 

In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today.

From the 16th century potatoes became a popular way to make gnocchi. 

Get Matt's Gnocchi with Roast Pumpkin, Sage and Pecornio recipe here

How to make gnocchi:

1. Bake some Desiree Potatoes.

It's really important you make the gnocchi while the potatoes are still hot, otherwise they become really sticky and gluey.

2. Slice each spud in half and scoop the flesh into a bowl.

Make sure the potato is quite dry when you're making gnocchi  - and that's why we bake it and don't boil them. You want it to be dry flesh. The same principle if you're makign mashed potato. 

3. Use roughly 1.5 kgs of potatoes to 150 gms of flour. 

4. Add some salt and egg yolks.

5. Dust it with flour, cut a piece off and roll it out.

6. Then cut into small pieces about 1 cm. 

7. Add the gnocchi to boiling water for 2 minutes. 

8. Then strain into a bowl. Pour some oil on them.

To cook: 

9. The idea is to put a crusty skin on the gnocchi

10. Add fresh sage and a large chunk of butter, when the butter is brown, slide it onto a plate. 

Finishing touches:

11. Grate some pecorino cheese over the top

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