Potato gnocchi

Serves 4 | Prep time 10 mins | Cook time 30 mins

Ingredients

700g Agria potatoes, washed, skins on

Salt and pepper

Ground nutmeg to taste

1 free-range egg, beaten

50g Parmesan, grated

150g flour

Extra flour, for dusting

Olive oil

Method

1. Bring a large pot of lightly salted water to a simmer. Place potatoes in a separate pot, cover with water and heat until potatoes are just cooked. (Keeping skins on prevents the potatoes from absorbing excess water, making soggy gnocchi.) Drain and peel with a paring knife while still hot. Mash, or pass potatoes through a mouli, in a large bowl and make a well in the centre. Season with a little salt, pepper and nutmeg, then add egg, Parmesan and flour and mix together lightly to form a soft dough.

2. Turn gnocchi dough out onto a lightly floured benchtop. Divide dough in half and roll out into two 2cm-thick lengths. Dust with flour and cut dough, on the angle, into 3cm lengths using a knife dipped in flour or a dough scraper.

3. Cook gnocchi in small batches in the simmering pot of salted water. The gnocchi will sink at first but rise to the surface when almost cooked. Cook for 1 minute after gnocchi rises and remove with a slotted spoon. Chill in iced or very cold water.

4. Drain gnocchi and toss in a little olive oil to prevent them from sticking together. Gnocchi will keep for up to 4-5 days, so are great to make ahead of time. Refrigerate in an airtight container until ready to use. 5 If using gnocchi straight away, heat 50ml olive oil in a large non-stick frying pan over a medium to high heat. Add gnocchi and colour one side until golden brown. Turn gnocchi over in the pan and place in the oven for 5 minutes to finish cooking.

Recipe extracted with permission from Riverstone Kitchen: Modern-Day Classics by Bevan Smith (distributed by Upstart Press, $44.99).

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