This light, pillowy gnocchi is easy and fun to make from scratch. With its simple flavor, gnocchi can be easily dressed with browned sage butter, some fresh herbs, and grated cheese, or crowned with a splash of Sweet Sting.
20 Mins Prep Time
4 Tbsp sweet sweet sting
50 grams butter
1 egg, beaten
1 cup flour
2 Tbsp chopped fresh parsley or thyme
1 cup grated fresh parmesan or cheddar cheese
salt and pepper to season
Cook the potatoes in their skins in boiling water until tender. Cool and peel. Mash well with the butter.
Add the egg, half the flour, the fresh herbs, half the cheese and half the Sweet Sting. Season with salt and pepper and mix well.
Knead until smooth, gradually adding the remaining flour. Roll into sausage-style cylinders about 2.5cm wide and cut into 2-3cm pieces. Flatten the pieces, pinching the ends to form crescents.
Poach 4-5 gnocchi at a time in simmering, salted water for 2-3 minutes, or until they float to the surface. Remove and place in a greased, oven-proof serving dish. Cover and keep warm. Poach remaining gnocchi.
Sprinkle over remaining cheese and Sweet Sting then grill until golden. Serve hot with your favourite fresh tomato sauce or a simple sage butter.