Super-yummy Gnocchi that's easy to make

Gnocchi – Quick And Easy

July 5, 2020
2 mins read

Gnocchi done right is a heavenly concoction and super-easy to make. PAT PILCHER reveals his Gnocchi secrets.


Super-yummy Gnocchi that’s easy to make

There’s something about Gnocchi that is just so utterly satisfying. The Gnocchi’s super-light and pillow texture can be incredibly satisfying and surprisingly filling too. Add a simple sauce to a plate of Gnocchi and the results are heavenly. Best of all Gnocchi is dead easy to make. Here’s how.


Serves 2

Ingredients (Gnocchi)

Easy Gnocchi ingredients

500g Agria potatoes

100g plain white flour plus extra for dusting

1x large egg

¼ teaspoon of Salt

Note: While Gnocchi is dead easy to make, you will need either a potato ricer or a mouli to get the texture of the potato right so that the Gnocchi is light and airy to eat. Most kitchen shops stock them.


Ingredients (sauce)

2 dessert spoons of pine nuts (1 dessert spoon per serving)

1x onion (finely chopped)

2x cloves garlic (finely chopped)

1x tin of tomatoes in juice

1x Tablespoon Olive oil

Pinch of chilli flakes (optional)


Steps (Gnocchi)

Wash and peel the potato

Cut the potato in quarters and place in a pot of salted boiling water

Easy Gnocchi boiling potatoes

Cook until the potatoes are soft (check using a fork)

While the potatoes are cooking prep the sauce ingredients (see below)

Once the potatoes are cooked, drain and cover them with a tea towel so they dry out, set aside for at least 5 minutes

The potatoes should not be moist, nor should there be any steam rising from them

Place 3-4 pieces of potato in the ricer at a time and squeeze into a clean bowl until all the potatoes have been done.

Once all the potato has been put through the ricer/mouli set the bowl aside for 10-15 minutes for the potato to cool, giving it a light fluffing with a fork every few minutes to help with cooling

While the potatoes are cooling, start cooking the sauce

Once the potato is cooled, add the flour and gently stir through the potato using a fork

Add the egg and gently work the mix into a dough

Easy Gnocchi potato dough

Cut the potato dough mixture into 3 identically sized pieces

Dusting your workbench with flour, roll each piece into a long thin sausage (about 2cm in diameter)

Cut the sausages into 2cm chunks

Easy Gnocchi dough rolled into sausages

Press the back of a fork gently into the top of the Gnocchi (so they can collect and hold sauce)

Easy Gnocchi pressing with fork

Place the Gnocchi in a pot of boiling water and scoop off when they float to the top using a slotted spoon.

Steps (sauce)

In a hot pan roast the pine nuts (being careful not to let them burn), once they are starting to look shiny remove them from the pan and set aside in bowl

Add olive oil to a pan and heat

Add onions and stir until they start to go transparent and smell cooked

Add optional chilli flakes and stir through the onions

Add garlic and quickly stir through the onions

Add tin of tomatoes and gently simmer until the sauce has reduced slightly

Turn off the heat.

Stir a tablespoon of pasta water (the starch in the pasta water will help the sauce emulsify which will help it stick to the Gnocchi)

Add the Gnocchi to the sauce as they float to the top of the pot using a slotted spoon

Gently stir the sauce/Gnocchi to cover the Gnocchi.

Serve with roasted pine nuts, fresh parmesan cheese and black pepper

Easy Gnocchi – the finished product

Pat has been talking about tech on TV, radio and print for over 20 years, having served time as a TV tech guy and currently penning reviews for Witchdoctor. He loves nothing more than rolling his sleeves up and playing with shiny gadgets.

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