Potato gnocchi

Step 1

Place the whole potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 25-30 minutes or until potatoes are just tender when pierced with a skewer (see microwave tip). Drain and allow to cool for 10 minutes or until cool enough to handle (they should still be fairly hot).

Step 2

Peel and discard the skin. Return to the pan and cook over low heat for 5 minutes to remove any excess moisture, shaking the pan occasionally.

Step 3

While potatoes are still warm, mash with a potato masher or fork until almost smooth and place in a large bowl. Add the salt, eggs and flour and use a wooden spoon to mix until combined.

Step 4

Add more flour if necessary to form a firm dough (try not to overwork the dough or the gnocchi will be tough). Turn onto a floured surface and knead lightly for about 2-3 minutes or until smooth.

Step 5

Use well-floured hands to roll a tablespoon of the dough into a ball. Flatten slightly with the palm of your hand into a disc about 3cm in diameter and 1.5cm thick. Press 1 side of the gnocchi with a fork dipped in flour to make an indentation. Place on a lightly floured, clean tea towel while shaping the remaining gnocchi.

Step 6

Preheat oven to 100°C. Bring a large saucepan of salted water to a rolling boil. Add 1/4 of the gnocchi. Once they rise to the surface, cook for 3 minutes. Remove with a slotted spoon and place in an ovenproof dish. Cover with foil and keep warm in preheated oven. Repeat with the remaining 3 batches of gnocchi, making sure the water returns to the boil before adding the next batch.

Step 7

Heat the olive oil and butter in a large frying pan over medium-high heat for 2 minutes or until frothy. Add the chillies and garlic and cook for 2 minutes or until aromatic. Add the parsley and oregano and cook for 1 minute. Remove the gnocchi from the oven and spoon the mixture over. Toss gently to combine. Season with salt and pepper. Divide among serving bowls and serve immediately sprinkled with Parmesan, if using.