A simple, easy and tasty recipe made with pantry-friendly items!
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Servings: 4 people
- 3 medium potatoes
- 1 cup plain flour
- 1 tsp salt
- 1 tsp olive oil
Aglio E Olio
- 1 cup sliced mushrooms
- 2 tbsp pine nuts
- 1 tbsp oilve oil
- 1 tbsp baby capers
- 1 tbsp chilli flakes (optional)
- 1 tbsp salt
- ½ tbsp pepper
- 1 handful chopped parsley
Preheat your oven to 200°C and bake potatoes till it's easy to pierce with a fork - around about an hour.
Remove the potatoes, peel and mash them in a mixing bowl using a masher or a ricer.
Add olive oil, salt and flour (1 tablespoon at a time) to the mashed potatoes - you might need more or less flour than suggested in this recipe based on the moisture of your potatoes.
Once you have a dough-like consistency, knead for a minute or two and leave to rest for 15 minutes with a damp cloth covering it.
Split the dough into four equal parts. Sprinkle some flour on your work station.
Using your hands, roll the dough into a long rope or sausage. Once the rope is less than half an inch in diameter, cut the dough into 1 inch sized bits.
You can roll each piece of gnocchi on the curve of a fork by applying a little pressure while rolling with your thumb or index finger - this is optional but helps sauce stick to the gnocchi.
Once our gnocchi is all rolled out and ready, let it dry for another 15 minutes.
Aglio E Oilo
In a large pot, boil water with a good amount of salt.
While the water is heating up, in a pan, heat 2 tablespoons of oilive oil and add garlic.
When garlic starts to brown, add the mushrooms, pine nuts. capers. chilli flakes and parsley.
When water starts to boil, add the gnocchi. The gnocchi is ready when it floats up to the top.
Remove gnocchi from the water and add it to the mushroom mix.
Sautee everything for a a few minutes and remove from heat.
Serve and garnish with toasted pine nuts and chopped parsley.