Simple Potato Gnocchi and 3 Topping Ideas
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5 from 4 votes

Simple Potato Gnocchi and 3 Topping Ideas

These Simple Potato Gnocchi are easy to make and taste great with a variety of sweet and savoury toppings. Made with only 3 basic ingredients. You can serve them without frying, and they keep best in the fridge that way - you can then fry them up for serving later or the next day. Use latex gloves for working with the dough.
Servings: 4

Ingredients

For the Potato Gnocchi:

  • 750 g potatoes peeled and cut into chunks
  • 1 egg
  • 1 cup of plain flour
  • extra flour for dusting

For cooking the Potato Gnocchi:

  • 2 litre water
  • pinch salt
  • olive oil

For the Spring Carbonara Sauce:

  • 1 tbsp olive oil
  • 1/2 cup freshly shelled peas or snap frozen peas
  • 1/2 cup broadbeans shelled, frozen
  • 185 g (1 small) can corn kernels
  • 1/2 cup fresh cream
  • 1 tsp pepper

To serve, optional:

  • grated Parmesan cheese

Instructions

To make the Potato Gnocchi:

  • Boil potatoes for about 20 minutes or until soft.
  • Drain, toss in the pot and place back on low heat for a moment to get rid of excess moisture. Mash using a potato masher.
  • Set aside to cool down.
  • Once the potatoes are at room temperature, mix in the egg, then sift in the flour.
  • Mix well with a wooden spoon until all ingredients are combined and you can't see any flour lumps.
  • Dust a cutting board with some flour.
  • Take a handful of the dough and roll into a 2 cm thick log.
  • Flatten gently then cut on an angle into bite-sized pieces and set aside on another tray.
  • Repeat with the remaining dough.

To cook the Potato Gnocchi:

  • Place water and a pinch of salt in a large stockpot and bring to a rapid boil.
  • Drop handfuls of gnocchi into the water in batches and boil for a minute, or until they float to the surface.
  • Remove from pot with a slotted spoon onto a baking tray lined with baking paper. Spread out and drizzle with a little olive oil.
  • Cool down slightly.

To fry the Potato Gnocchi:

  • Heat olive oil in a medium pan over medium heat.
  • Fry gnocchi until golden brown then turn over using tongs.
  • Serve with your choice of topping.

To make the Spring Carbonara Sauce:

  • Heat oil in a small saucepan over medium heat. Add peas, broadbeans, corn, cream and pepper. Add fried gnocchi.
  • Simmer gently for about 2 minutes to thicken the sauce slightly and for the gnocchi to warm through.

To serve:

  • Serve potato gnocchi with the sauce, sprinkled with Parmesan cheese.

Notes

Recipe and other topping suggestions at Wholesome Cook
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