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Signature Potato Gnocchi
This Signature Potato Gnocchi recipe is a refined take on a classic Italian comfort dish, combining soft, pillowy potato dumplings with rich, flavourful accompaniments. Designed with professional kitchens in mind, it focuses on delivering restaurant-quality results with minimal preparation time while maintaining consistency and taste.
The gnocchi itself is light and tender, made from potato-based dough that cooks quickly and absorbs sauces beautifully, creating a satisfying and comforting texture. Typically served with a complementary sauce such as a creamy, tomato-based, or herb-infused option, the dish balances simplicity with indulgence, allowing the quality of the ingredients to shine.
Cooking Time 68 Minutes
Portions
2
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes
- g Country Range Plain Flour
- Country Range Bay Leaf
- beaten free-range egg
- g grated parmesan
- sliced shallot
- sliced clove garlic
- ml white wine vinegar
- sprig of thyme
- ml double cream
- diced unsalted butter
- pinch salt & pepper to taste
-
1
Step 1
To make the sauce – reduce the vinegar, shallots, garlic, bay and thyme in a small saucepan until its almost dry. Add the double cream and bring up to a simmer. -
2
Step 2
Whisk in the diced butter until smooth and velvety, but do not boil the sauce and keep warm -
3
Step 3
Mix together the mash, plain flour, parmesan and egg and roll into long thin sausages. Cut into small dumplings and keep to one side. -
4
Step 4
Cook into boiling water until they float and remove from the water -
5
Step 5
Gently fry the halved shallots in butter and then add the gnocchi -
6
Step 6
Remove from the heat and add some sauce and parmesan -
7
Step 7
Serve in a bowl with more parmesan and season to taste with salt and cracked black pepper
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes
- g Country Range Plain Flour
- Country Range Bay Leaf
- beaten free-range egg
- g grated parmesan
- sliced shallot
- sliced clove garlic
- ml white wine vinegar
- sprig of thyme
- ml double cream
- diced unsalted butter
- pinch salt & pepper to taste
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