Potato Gnocchi

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5 Ingredients

Number of servings

450grams potatoes, peeled
1 egg
1-2tablespoons plain flour
1-2 drizzle tomato sauce (to serve)
1/2 cup pesto (to serve)

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Boil the potatoes in a pan of salted water for 15-20 minutes until soft. Drain, then mash. Put the mashed potato in a bowl. Crack in the egg, and mix gently until combined. Add the flour, and stir until it forms a soft dough.

Step 2 of 3

Transfer the dough to a floured work surface, and knead gently for a couple of minutes - don’t overwork the dough, or it will become tough. Divide the mixture into four, and roll each portion into a sausage shape. Cut each one into pieces about 3cm long. Use the back of a fork to mark each piece of gnocchi with a ridge pattern.

Step 3 of 3

Cook in a large pan of boiling salted water for 2-3 minutes - when the gnocchi float to the surface they are ready. Scoop out using a slotted spoon, and divide among 4 pasta bowls or plates. Serve immediately with a tomato or Gorgonzola sauce, or a drizzle of olive oil and some pesto.