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Winter-warming gnocchi

Winter-warming gnocchi

Nothing is better than a bowl of hearty gnocchi to fill you up on a cold winter’s day. 

Gnocchi is delicious, versatile, and easily paired with any combination of sauces, ragus, pestos and vegetables.
Get the whole family involved and try this easy-to-prepare gnocchi using everyday pantry items.

Makes: 4 - 6 servings



2kg starchy potatoes
300g plain flour
100g potato flour
20g salt
20g grated parmesan cheese
2 egg yolks
Ground nutmeg



Wash your potatoes and roast them in a conventional oven at 180 C for 45 minutes or until soft. 

While your potatoes cook, sift together the plain and the potato flour.

Once your potatoes have come out of the oven, cut them open and let them cool for around 20 minutes.  

Once cooled, remove the flesh from the potatoes with a spoon and either pass through a sieve or a potato ricer into a bowl. 

Use some of your flour mixture to dust the top of a clean work surface. Put your potato in a rough layer on top of the flour, then sprinkle a pinch of nutmeg, salt, parmesan, egg yolks and approximately half of the remaining flour over the potato. Gently mix the ingredients with your fingertips.

Add the remaining flour and incorporate it until you have a light dough.

Form your dough into a thick log shape. Pat the dough to make it slightly flat, and fold it over itself a few times (no more than 6 -10 times, or it may get tough). 

Use some flour if needed and roll the dough into a cylinder. Wrap the dough in some Great Wrap and allow it to rest for approximately 20 minutes on the bench.

Once rested, roll the dough into a thinner cylinder (a similar circumference to a 10-cent piece). Next, cut your gnocchi into 2.5cm pieces and squeeze each piece slightly to form a pillow-like shape. 

Fill a large pot with water, add a little salt and bring it to a boil. Add gnocchi to the pot in batches. When the gnocchi floats to the top, that means it’s done.

Immediately remove the gnocchi from the water using a slotted spoon and place them into an ice bath.

When all your gnocchi is cooked, strain it and toss it with olive oil. Leave the gnocchi in the strainer to allow any remaining water to drain completely.

Your gnocchi can now be cooked to your liking. We like to fry it gently with some butter until golden, then add a rich sauce — but with gnocchi, the possibilities are endless! 

Your gnocchi can also be frozen and saved for another day. They are safe in the freezer for up to a month. 





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