- 1 kg pontiac or sebago potatoes, peeled, cut into quarters
- 4 eggs, lightly beaten
- 700 g (4⅔ cups) plain flour
- 4 cups bolognese sauce
- shaved parmesan and basil leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place potatoes in a large saucepan, cover with cold water, bring to the boil, then reduce heat to medium and cook for 20 minutes or until tender. Drain potatoes, mash and season with salt and pepper. Cool.
Place mashed potato into a bowl. Add eggs and mix with your hands until just combined. Add flour and continue to mix until a stiff mixture; take care not to overwork or the gnocchi will be tough.
Turn mixture out onto a lightly floured work surface and shape into 4 balls. Cover with plastic wrap and stand for 10 minutes. Working with one ball at a time, roll the dough into a 1.5 cm-wide log. Cut into 2 cm-long pieces.
Lightly press the tops of gnocchi with a fork, then place in a single layer on a tray dusted with flour. Scatter with a little more flour to prevent sticking.
Working in 4 batches, cook gnocchi in a saucepan of boiling salted water for 4 minutes or until gnocchi rises to the surface. Remove with a slotted spoon and reserve 125 ml cooking water.
Meanwhile, heat bolognese sauce if needed. Add gnocchi to the sauce and toss to coat. Add enough of the reserved cooking water to thin the sauce, if necessary. Cook over medium heat for 2 minutes or until heated through. Serve scattered with parmesan and basil leaves.
Photography by Alan Benson.