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.
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 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.