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Home Made Potato Gnocchi

Fluffy Potato Pillows


Home made potato gnocchi

The gorgeous Blue Zhar potatoes I used to make this gnocchi worked a treat. I picked them up a little while back when I visited Georgie’s Harvest stall at South Melbourne Market. She recommended them as the best type of potato to make gnocchi.

Other recommendations I have read for types of potatoes to use for gnocchi include: Toolangi Delight, Otway Red, and Nicola.

I adore potato gnocchi but was scared to make it myself in-case they ended up like little rubber bullets. In my university years I shared a house with a friend.  My friend had a boyfriend with a mum who used to send us food over with him. She regularly sent him with her home made gnocchi. It was heavenly and I was devastated when my friend decided to break up with the boy. No more gnocchi for me.  I have been seeking gnocchi as good since then.

I made a chorizo and vegetable sauce for my gnocchi so that I met the evening vegetable quota!

My favorite sauce is a tomato, garlic and herb based sauce…next time I visit the market that version is on the menu.

  • Serves: 4 adults
  • Preparation Time:40 min (if roasting tomatoes)
  • Cook Time:5 minutes
  • Special Equipment: Potato Mouli


  • 125 grams of cherry tomatoes
  • 800 grams of Blue Zhar potatoes
  • 230 grams oo flour plus extra for dusting
  • 2 egg yolks
  • 2 garlic cloves chopped
  • 300 grams good quality chorizo sausage chopped
  • 2 large sprigs of fresh rosemary chopped
  • 3 fresh parsley sprigs
  • 1/2 zucchini grated
  • 1 cup of mushrooms chopped

Home made gnocchi sauce ingredients


  1. Add the tomatoes to a tray and bake at 180 degrees for approximately 20 minutes – this intensifies the flavor. If you are using home grown tomatoes you can skip this step
  2. Set a pot of water to boil and cook the potatoes whole in their skins until they can be easily pierced with a skewer
  3. Drain the water and remove the potatoes, pat dry and when the potatoes have cooled peel off the skin
  4. Use a mouli to mince the potatoes to a fine texture. Rest it over a mixing bowl so that it falls straight into the bowl. 
  5. Set a couple of large pots of water to boil for cooking the gnocchi (Use a couple of pots so the gnocchi is not crowded when cooking)
  6. Commence making the sauce by adding the garlic and chorizo to a medium hot pan and cook for a few minutes
  7. Add the rosemary, parsley, zucchini and mushrooms and cook until the vegetables start to softened
  8. Cover to keep warm and they will continue to cook a little bit more. Return to making the gnocchi
  9. To the potato, sift the flour into the bowl and then add the egg yolks. Stir gently to combine
  10. Remove from the bowl onto a lightly flour surface and gently pat and knead the mixture to combine it into a dough.Handle the dough as little as possible.
  11. Break into pieces and roll each piece into a sausage shape
  12. Cut off 1 cm pieces and press each piece with the back of a fork to make an indent
  13. Dust with flour and set aside to cook
  14. Add gnocchi to the pots of boiling water (not too many in each pot) with a pinch of salt and cook for a few minutes until they float to the top. Remove with a slotted spoon.
  15. Drain the gnocchi and add to a large serving bowl
  16. Add the sauce and stir gently
  17. Add fresh parmesan and season with salt and pepper if desired

Potato Gnocchi

If you enjoy gnocchi you may also like my gnocchi recipes that use alternate ingredients to potato :

Spinach and Ricotta “Uglies”

Pumpkin and Carrot Gnocchi

Competition Winner

Thank you to everyone who entered the competition to win a Premium Beef Pack from Koallah Farm.

There were some great recipe ideas, and lots of people are fans of eating their beef from the BBQ. I have made note of Alanna’s tagine recipe idea and Lisa’s version of burritos sound amazing. 

The winner of the pack was chosen by Koallah Farm and is: Anthea D 

Congratulations Anthea! A representative of Koallah Farm will be in touch with you soon to organise the delivery of your prize. You will thrilled with your pack I am sure.

You might be interested to know that Koallah Farm has just launched a new range of products to co-incide with their new store opening in Mount Waverly. They now also sell free range chicken, pork and Jonesys Milk. All delivered to your door.







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{ 3 comments… add one }
  • Nic@diningwithastud September 24, 2012, 10:23 am

    YUM!!! 🙂 I was the same – too scared to make it but once you get the hang of it, Its pretty easy

    • Kyrstie September 25, 2012, 6:30 pm

      Which variety of potatoes do you use Nic?

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