Potato gnocchi

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


500 g floury potatoes, unpeeled

1 egg yolk

3 tablespoons grated Parmesan

1 cup (125 g) plain flour

Parmesan shavings, to serve

Tomato sauce

425 g can tomatoes

1 small onion, chopped

1 stick celery, chopped

1 small carrot, chopped

1 tablespoon shredded fresh basil

1 teaspoon chopped fresh thyme

1 clove garlic, crushed

1 teaspoon caster sugar


1. Steam or boil the potatoes for 15–20 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, cool and peel. Push through a fine sieve or food mill, then place the mash in a bowl. Mix in the yolk and Parmesan, then gradually add enough flour to form a slightly sticky dough. Knead gently for 2–3 minutes, adding more flour if necessary, until smooth.

2. Divide the dough into four. Roll each portion on a lightly floured surface to form a sausage 2 cm thick, then cut into 2.5 cm pieces. Roll each piece into an oval. Put a piece on the tines of a fork and press down with your finger, rolling the gnocchi as you do so. This will form a ridged shell shape. Place on flour-dusted trays and cover.

3. To make the tomato sauce, place all the ingredients in a pan. Bring to the boil, reduce the heat and simmer for 15–20 minutes, stirring occasionally. Cool slightly and blend or process until smooth. Season.

4. Bring a large pan of salted water to the boil. Lower in the gnocchi in batches of about 20. Remove with a slotted spoon when they rise to the surface after 2–3 minutes and keep warm. Toss through the tomato sauce and serve with Parmesan shavings.