Potato Gnocchi


For gnocchi

  • 40g F.G. Roberts Plain Flour
  • 4 medium sized starchy potatoes (approx. 500g)
  • 1 egg yolk
  • 10g grated parmesan cheese
  • salt and pepper, to taste

(To serve 4, entrée size)

For burnt butter sauce

  • 4 tbsp butter (1 tbsp per serve) – You can pan saute’ serves individually or all all together.
  • Small handful of chopped or hand torn fresh herbs (sage, thyme or oregano).


For gnocchi

  1. Oven bake, boil or microwave potatoes until well cooked and soft.
  2. Remove potatoes from skin (discard potato skins or reserve for a potato salad).
  3. In a large bowl, mash potatoes well using a fork or use a ricer if you would prefer.
  4. Once potatoes are mashed, soft and fluffy, add the flour, parmesan and egg yolk.
  5. Season with salt and pepper to taste.
  6. Combine all ingredients and roll into a ball, without overworking.
  7. Cut ball into quarters, rolling each quarter into 2cm sausage lengths.
  8. Cut lengths into bite sized gnocchi pieces, using a quick, smooth knife action.
  9. Once cut, press each piece and roll along a fork to shape.
  10. Set aside ready to boil gnocchi, then add to sauce.

For burnt butter sauce

  1. Melt butter in a pan until slightly coloured.
  2. Add herbs to butter to slightly crisp up and also flavour the butter.
  3. Allow butter to slightly brown but do not overcook. Then turn off heat.
  4. In the meantime, cook gnocchi in a pot of salted, boiling water.
  5. The gnocchi will cook quickly and rise to the surface once ready.
  6. Once ready, spoon out the gnocchi and add to the pan of burnt butter sauce.
  7. Toss all together well briefly over the burner. Then turn off heat again.


Serve gnocchi in bowls as is, sprinkled with grated parmesan.

If you want to go all out, try cooking the gnocchi gratin style: Still in the pan, sprinkle with crumbled cheese (use 1 to 3 varieties if you would like – parmesan, fontina, Taleggio or blue cheese are great). Place the pan under a hot grill to become bubbly and golden. Enjoy!