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

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Flour power at Woodstock farm

NSW farmers Ian Congdon and Courtney Young are showing consumers where flour comes from one grain at a time and they are having a lot of fun in the process. Good work Woodstock Flour! Source: The Weekly Times #FromPaddocktoPlate #feedyourmind

7 hours ago

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