Potato Gnocchi

8 - 10
  • 3.5kg potato
  • 1kg ricotta
  • 400g parmesan
  • 3 egg yolks
  • 2 whole eggs
  • 1kg of flour
  •  1 x Tinned tomatoes
  • 1 brown onion
  • 3 cloves of garlic
  • 1 red chilli
  • 250g fontina cheese
  • 500ml cream.


  1. Cook potatoes in the skin until soft (do not boil). Dry potatoes in oven. Peel potatoes while still warm. Press the potatoes with potato press.
  2. Make a well of potatoes in a bowl. Add eggs and ricotta and slowly kneed into the potatoes. Sprinkle flour over the top and using a butter knife drag the flour thorough the potato mix. Put a finger into the dough and if it comes out clean it’s ready.
  3. Roll the dough into a sausage shape and cut, forming little pillow shapes. Roll on to a floured tray to prevent Gnocchi sticking. Refrigerate for an hour.
  4. Place Gnocchi into boiling water. When they cook they will float and are ready to be coated.

Fontina cream:

  1. Cut cheese into cubes, bring the cream to heat. Stir through cheese cubes. Strain.

Tomato sugo:

  1. Cut onions garlic and chilli into a fine dice and sweat off.
  2. Pour in canned tomatoes and reduce.
  3. With a bar mixer blend the sauce until smooth.
Don't boil the potatoes for too long - only cook them until just tender - otherwise the skin may split causing the flesh to become waterlogged, resulting in heavy, dense gnocchi.

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