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Herb gnocchi

With Adam Newell

This is the recipe we use for the gnocchi we serve at Zibibbo. It's completely different from the bullet-like stuff you can buy at the supermarket; it's soft, light and full of flavour. At this time of year, I'd serve it with meatballs, put it into braised dishes, or simply serve as a side dish with olive oil and shaved parmesan.


1/2 kg hot mash potato
1/2 cup grated parmesan
1/2 cup chopped parsley
1/4 cup chopped chives
salt and pepper
2 egg yolks
1 cup plain flour


Add the parmesan, herbs, salt and pepper to the hot mash. Then mix in the egg yolks one at a time.

Work in the flour until you achieve a dough like consistency. You may need more flour depending on how much moisture is in the mash.

Roll out the dough on a floured surface into long snake-like lengths about 1 cm thick. Cut each snake with a very sharp knife into nuggets about 2 cm long. Blanch in boiling salted water until the gnocchi rises to the top.

Drain and use immediately.

(TX: 16 September 2011)