Gnocchi, Mark's Recipe

“We have a new chef at work, and it seems I'm his food buddy;-) He and I made these for our dinner last night. They aren't on the menu, but they were good! They stay together well in your sauce, but melt in your mouth when you eat them. Don't use a waxy potato.”
1hr 35mins

Ingredients Nutrition


  1. Bring a large pot of water to the boil to poach your gnocchi.
  2. Choose potatoes of a similar size, and a pot just big enough to hold them so they don't bump around.
  3. Boil in salted water until just cooked through, then mash very well with the butter.
  4. Gradually add the flour, parmesan cheese and herbs, mixing very well.
  5. Add the eggs one at a time mixing well with each addition.
  6. Take about 1/4 th of the mixture, place on your well floured counter and gradually work and roll it out to a long sausage; it's very soft, so you'll be pushing rather than rolling.
  7. When your sausage is about 3/4 inch diameter, cut it into 1 inch lengths.
  8. Poach these pieces in the large pot of boiling water until the gnocchi all float to the top-about 2 minutes.
  9. Remove with a slotted spoon or spider, and plunge into the bowl of cold water.
  10. Drain.
  11. Repeat with the remaining mixture.
  12. Serve gently reheated in the sauce of your choice for a few minutes.
  13. These will keep for a few days, or freeze in a single layer and reheat really well after defrosting.

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