Potato Gnocchi

Serves 4 

Ingredients
600 grams desiree potatoes
30 grams unsalted butter
30 grams grated Parmesan cheese
1 egg yolk
10 grams sea salt
60 grams ‘00’ type flour
Flour, to dust

Method
Cook potatoes slowly in their skins in water. Peel and dry out in oven to remove moisture.

Puree potatoes in a mouli or ricer.

Put puree in mixer with paddle blade on slow speed and add butter, cheese, egg yolk and salt.

Add flour until the dough stops sticking to your fingers.

Pull dough out and roll on a workbench dusted with flour into 1cm thick logs, then cut at 1-inch intervals with a spatula. Roll each ball along the tines of a fork to form gnocchi shape.

Blanch in boiling salted water until they float. Serve with a bolognese sauce.

Bolognese Sauce 

Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 garlic cloves, crushed 
500 grams beef mince 
1/3 cup tomato paste
2 x 400g cans diced tomatoes 
1 teaspoon oregano leaves 
Large pinch ground nutmeg
2 teaspoons sugar 
1/2 cup water
Fresh basil leaves, to serve 
Parmesan cheese, to serve

Method
Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened.

Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Add paste, tomatoes, oregano, nutmeg, sugar and water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

Mix sauce through gnocchi – serve with fresh basil leaves and Parmesan cheese.

Enjoy!

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This recipe is available for digital download as a PDF here: 

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