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Potato gnocchi

Treat your friends and family to this classic Italian dish by Katrina Pizzini from series 3 of Mercurio's Menu.


  • 1.1 kg Pontiac, Desiree or Dutch cream potatoes, washed thoroughly and with skin left on.

  • 6 egg yolks (or 2 medium eggs + 1 yolk)

  • 2 tablespoons olive oil

  • 1 heaped tablespoon flaky salt, crushed, or 2 level teaspoons of cooking salt

  • 330 grams plain flour plus extra flour for rolling the gnocchi

  • Potato ricer – available from kitchen hardware stores


  • 1.

    Place the potatoes in a pan and add 2 cups of water.

  • 2.

    Bring the pan to the boil and immediately turn to simmer.

  • 3.

    Cook the potatoes until a sharp knife is easily inserted into the potato.

  • 4.

    Drain the potatoes then peel them while they are still warm.

  • 5.

    Pass the potato through a potato ricer into a large bowl (the potato ricer incorporates air into the mixture and makes them nice and light).

  • 6.

    In a small bowl mix the egg yolks, oil and salt together for a minute with a fork.

  • 7.

    Mix the egg into the potatoes.

  • 8.

    Gently fold the flour into the potatoes with a metal spoon then incorporate the rest of the flour by gently squeezing the potato mixture by hand (rough handling will push the air out and make the gnocchi tough).

  • 9.

    On a floured bench, pick up a small amount of gnocchi dough and shape it into a fat sausage with your fingers.

  • 10.

    Place this dough onto the bench and gently roll it by hand to the shape of a thin sausage.

  • 11.

    Then with a sharp, flat-bladed knife cut pieces off, the size of a small stone - approximately 1+1/2 cm.

  • 12.

    Place the gnocchi onto a floured tray and continue rolling until the tray is full and the dough is finished. The gnocchi can be frozen at this stage.

  • 13.

    Heat a stockpot of salted water to boiling and add the gnocchi, they will sink to the bottom of the pan.

  • 14.

    When the water comes to the boil again and the gnocchi have risen to the surface, turn the heat to simmer and cook the gnocchi for a further 2-3 minutes.

  • 15.

    With a slotted spoon remove the gnocchi, drain and place them in a serving bowl.

  • 16.

    Cook the gnocchi just 1 tray at a time; the gnocchi will be soft so gentle handling is a must.

  • 17.

    If you are preparing the gnocchi to be eaten a few hours or days later, place the tray in the freezer as the gnocchi will absorb the flour on the tray and become sticky and impossible to handle.

  • 18.

    Place the frozen gnocchi into a freezer bag and seal. These can be kept frozen for 2 months.

  • 19.

    Serve the gnocchi with your favorite pasta sauce and shaved parmesan cheese.

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