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Potato Gnocchi

Potato Gnocchi
Potato Gnocchi
  • Difficulty
    Easy
  • Number of servings
    10

Introducing our Italian-inspired masterpiece: Potato Gnocchi. This delectable dish features handmade potato gnocchi, cooked to perfection and tossed in BUITONI SUGO AI PEPERONI sauce. Garnished with toasted sage leaves and Reggiano Parmesan, it's a true crowd-pleaser. Ideal for function menus, this versatile dish can also be featured as a main course.

Ingredients
Potato Gnocchi Dough
  • 70g MAGGI NATURAL MASHED POTATO 100% potato
  • 200g water | cold
  • 70g OO flours
  • 38g yolk | 2
  • 200ml
BUITONI SUGO AI PEPERONI
  • 50g Reggiano Parmesan
  • Sage Leaves garnish | toasted
Preparation
  • 1
    In a Bowl, add MAGGI NATURAL MASHED POTATO & water mix, cover for 2 minutes, allowing absorption.
  • 2
    Add the flour & yolks, work to a dough, knead for 2 minutes, cover and rest for 15 minutes.
  • 3
    Divide the dough into small balls approx. 5g each& mark up as Gnocchi.
  • 4
    Boil the Gnocchi in salted water, drain & toss through BUITONI SUGO AI PEPERONI allowing the gnocchi to absorb the flavour of the sauce.
  • 5
    Top with Cheese & sage, serve.
  • Adding gremolata will create a zesty finish to this dish.
  • This can also go on the mains menu.