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Neil Perry's Guide to Making Gnocchi

Neil Perry's Guide to Making Gnocchi

by Mireille Kilgour

A traditional Italian pasta variety, gnocchi is a versatile addition to a dish. Since the 16th century, it has mostly been made using potato, but to get that light, fluffy texture, look for floury potatoes, such as Bintje potatoes.

Rockpool chef Neil Perry explained that he enjoys cooking with gnocchi as it can be made ahead of time and frozen, but recommended keeping it for only a week or two. He loves to serve gnocchi with a simple fresh tomato and basil sauce during the summer months. For cooler months, it's all about his hearty ragu, which offers rich, strong flavours and can be cooked using all kinds of meat, from chicken to ox tail or duck.

When making gnocchi, Perry said that he follows these steps:

1. Wash the potatoes and cover with cold salted water in a large pot.

2. Bring to the boil and then simmer until tender.

3. Drain, cool and remove the skins. Leave the potatoes to sit for ten minutes.

4. Pass the potatoes through a potato ricer onto a clean surface and add sifted flour.

5. Make a well in the centre and add the eggs and salt. Use your hands to gently combine.

6. Bring the potato and flour mix together with the back of your hand and then divide into four portions.

7. Roll each portion into a thin sausage shape and cut into 2cm pillows.

8. In a large pot of salted boiling water, cook the gnocchi in batches for two minutes then remove.

What he uses: 700g floury potatoes, 1 1/2 cups plain flour, 2 eggs softly whisked and a pinch of sea salt.

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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.