Homemade Gnocchi is a wonderful way to use up leftover mash. Gnocchi is an incredibly versatile and adaptable dish. It's relatively simple to make, but is an easy way to impress friends.
When To Eat
Potatoes can be eaten year round thanks to their ease of storage. However the larger Maincrop potatoes lend themselves better to gnocchi. These varieties are best enjoyed from early August to late February.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
This meal is around 96% less polluting than the average UK meal.
- Eating this recipe will save around 2.82 CO2e per person.
- That's equivalent to the emissions produced driving 23km in a modern car.
- Heat the oven to 200˚c and bake the potatoes for 1hr until tender.
- Leave the potatoes too cool until you are able to scoop out the soft flesh.
- Then pass the the potatoes through a ricer till fine. If you don't have a potato ricer you can pass the potatoes through a siv using the back of a spoon. Alternatively just mash as normal. This will give clumpier, rustic, gnocchi which is just as good.
- Work the potatoes on a flat surface adding the flour a little at a time.
- When the entirety is combined divide into 6 equal clumps. Roll into a rope length 2cm wide.
- Then cut each into 2cm pieces. These can be shaped/marked with a fork or left as square pillows.
- Drop the gnocchi, a few at a time, into boiling water over a medium heat. Once the gnocchi have have floated to the top remove with a slotted spoon.
- Serve immediately.