- 700g floury potatoes, peeled and cut into large dice
- ½ - ¾ cup (90g - 140g) potato flour*
- 2 egg yolks
- extra potato flour for dusting
- 100g freshly grated parmesan cheese
- salt and freshly ground black pepper
- freshly grated nutmeg
- 50g (scant ¼ cup) butter, melted
- chopped fresh herbs
- Cook the potatoes in boiling, salted water for 8 minutes or until very tender, drain well and set aside to cool slightly.
- Attach the mixing bowl and flat beater to the stand mixer. Put the potatoes into the bowl and beat on speed 6 for 2 minutes or until smooth.
- Turn off the mixer. Add ½ cup (90g) of potato flour and the egg yolks and mix on speed 4 until the mixture starts to come together and holds when pushed together with your fingers. If, after mixing, the mixture does not come together, add an extra tablespoon of potato flour to the bowl and re-mix. Repeat this until the mixture holds together and is not sticky.
- Dust a clean work bench with extra potato flour. Dust your hands with potato flour and roll about 1 cup of the dough into a long, thin sausage shape. Make gentle indents along sausage with a back of a fork if desired. Cut into small links and lay on a tray. Repeat with the remaining mixture.
- Bring 2 large saucepans of salted water to the boil. Add a handful of gnocchi to each pan and cook for 3 to 4 minutes or until they float to the top. Remove the gnocchi with a slotted spoon and set aside to keep warm. Repeat with the remaining gnocchi.
- Toss the gnocchi with a little butter, parmesan cheese, herbs, nutmeg and salt and pepper and serve immediately.
- Floury potatoes, such as Dutch Creams, Sebago or Desiree, are essential for a great gnocchi.
- Potato flour is available in the health food section at the supermarket. It is gluten free but also produces a soft, light result.
- Only cook a handful of the gnocchi at a time. Overcrowding the pot causes the gnocchi to over cook.