Brought to you from the Good Food and Wine Festival 2012.
Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
Strain potatoes and peel while still hot.
With a mouli or potato press mash potatoes on to a bench.
Add flour, Murray River Salt Flakes and one egg.
Mix gently until just combined and dough is slightly springy.
Divide dough into 6 and roll into long cigar shapes.
Cut into 3 cm lengths.
In a large pot of boiling salted water add the gnocchi and stir gently.
The gnocchi will be cooked when it floats to the top .
Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.
Add some cheese and serve.
Combine all ingredients.
Shape into balls.
Seal in a pan with olive oil.
Add to sauce and simmer for approximately ½ an hour.
In a large heavy based pan, sweat onion, garlic, basil, in olive oil and butter.
Add tomatoes simmer for approx 20 min.
Season with Murray River Salt Flakes and pepper to taste.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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