Cassa carboni gnocchi

On our recent Nourish Taste of South Australia Tour we spent a wonderful day with Matteo and Fiona at Cassa Carboni where we learnt to make (among other things) this super light and fluffy gnocchi.  With a little practice and some few tips everyone can have delicious light pillows of gnocchi.  And the game changer is freezing them so you always have some on hand.
Keen to join me on one of our Taste of Tours?  Find out more here

500g Potato
100g Flour (it depends on the potatoes, don’t go over 20% of the mashed potatoes)
1 egg
Nutmeg, ground to taste (optional)
Salt to taste (optional)

Wash the potatoes and place them in a pot with cold water.
Bring to the boil and cook until tender; peel the potatoes while hot and mash them. Or for best results put them through a ricer.
Mix in the other ingredients; move the dough on a bench and keep kneading.
Shape it as a rectangle, 2 cm thick; cut stripes 2 cm wide and gently roll them, dusting with extra flour to avoid them sticking together.
Cut the gnocchi 1 cm thick pieces, dust generously with more flour and gently toss them using a spatula (not your hands, they will give a funny shape or even spoil the gnocchi).
Using a sieve remove all excess flour.  At this stage you can lay gnocchi in a single layer and freeze.  Otherwise cook immediately.
Cook the gnocchi in plenty of boiling and salted water; serve them with your favorite sauce.

Cook frozen gnocchi as you would fresh.
You can also blanch the gnocchi in salted boiling water; when they rise, strain them and cool them down in iced water. Drizzle some oil and refrigerate. This way they can last a 2 to 3 days.

About the Author

Vicki Ravlich-Horan

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