Gnocchi is one of my favourite dishes that I rarely have. This was the first time that I have made it myself. I have heard from a few people that it is super simple to make so I thought I would give it a try as well. Making it myself means that I knew exactly what was going into it and I could substitute wheat flour for gluten free – a combination of corn and rice flour.
I was rolling out the cut pieces into the gnocchi shape that we can all identify with, when I literally placed them on this chopping board and thought – that will work. So I snapped it with the hard stormy light coming through the kitchen window and here is my second ingredients or ‘pre-cooked’ photo for the week! Start of a new trend? Maybe!
4 potatoes (500g), quartered
1 egg, lightly whisked 200g gluten free flour (combination of rice and corn flour)
1/4 cup parmesan, grated salt and pepper to taste
In a large saucepan, add water to the level of 3cm (1″) and place a metal steaming basket or colander into the pan (This is to make sure the potatoes don’t touch the water). Add the quartered potatoes and steam for 15 minutes or until tender. This steaming method wont allow the potatoes to take up too much water, making the gnocchi gluggy as more flour would need to be added. Once potatoes are tender, mash them and add salt and pepper.
Add the egg to the mash potato and combine. Add half of the flour and parmesan and mix until combined. Add the remaining flour and parmesan in two batches and combine until it forms a dough. On a lightly floured surface, knead the dough until smooth.
Divide the dough into four equal parts. Roll each portion into a log 30cm long and 2cm (1″) thick. With a knife cut small pieces 2cm wide. Lightly roll each piece in your palm into a ball and press onto a folk. Place on a sheet of baking paper.
Bring a saucepan of water to a rolling boil. Add the gnocchi and cook for 3 minutes until they float to the surface. (Make sure your pan is large enough so the pieces don’t overcrowd). Use a slotted spoon to transfer the cooked gnocchi to a bowl.
Stir in your favourite sauce or my basil pesto and serve.
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