Potato Gnocchi

Ingredients

4 large royal blue potatoes, peeled and quartered
1 egg, lightly whisked
1 – 1½ cups plain flour
Salt and pepper
¼ cup finely grated parmesan
Plain flour, to dust

Boil the potatoes until cooked. Drain really well and mash. Turn the potato onto a surface and leave to cool for a while. Whisk the egg and pour on top. Add the flour, seasoning and cheese. Combine gently. Once the mixture is combined put to the side. Clean down the bench; flour it and take small bits of the mixture at a time. Roll the gnocchi gently into long sausage shapes and cut into pieces.

Recipe courtesy of Sophie Budd, Taste Budds Cooking Studio

Facebook

NSW FOOD EDUCATORS: Are you looking for quality food & farming resources to compliment the new 2019 Tech Mandatory Syllabus that strengthens the connection between Food Tech & Ag? The national From Paddock to Plate Schools Program has you covered! Hosting over 300+ resources, including teacher manuals & lesson plans, the FP2P program showcases various food industries educating and inspiring the next generation about exciting opportunities in Agri-Food. TAG A TEACHER YOU KNOW! ———————————————————————— Call us today! Or email hello@frompaddocktoplate.com.au

15 hours ago

Twitter
  • No Tweets Available
Instagram