Ingredients
For the potato gnocchi
- 750g potatoes, peeled and cut into chunks
- 1 egg
- 1 cup of plain flour
- extra flour for dusting
- 2lt of water
- pinch of salt
- olive oil
For the sauce
- 1 tbsp olive oil
- ½ cup freshly shelled peas (or snap frozen peas)
- ½ cup (frozen) broadbeans, shelled
- 1 (185g / 6.5oz) can corn kernels
- ½ cup fresh cream
- 1 tsp pepper
To serve
- grated parmesan cheese (optional)
Simple potato gnocchi
Made with only three 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.
Method
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 the potato gnocchi with the sauce, sprinkled with Parmesan cheese.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
The shape of a potato doesn’t really change its taste or nutritional value – pick the odd shaped ones and send a message to our food growers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.
Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.
Cream often goes to waste if it is forgotten about in the fridge – instead it can be frozen in small freezer safe containers and defrosted when needed.
