Easy Homemade Gnocchi like a Chef | Cook with Curtis Stone | Coles

Making your own gnocchi at home is not as tricky as you might think. It's as simple as combining potato, parmesan, a little seasoning, eggs and some flour. Then you can have fun rolling and shaping with the help of Curtis. Full recipe https://www.taste.com.au/recipes/pota.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

Potato gnocchi
20m prep 1h cook 4 servings

500g brushed potatoes, well washed
4 large Coles Brand Free Range Eggs, yolks
1/2 cup Coles Brand Australian Parmesan Cheese, shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Coles Brand Plain Flour, plus extra for dusting
1 tbsp olive oil
300g zucchini, cut into 1 1/2 cm dice
60g Coles Brand Unsalted Butter
100g cherry tomatoes, cut in half
3 cloves garlic, roughly chopped
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1/4 cup shredded parmesan cheese, extra

Step 1: Preheat oven to 220°C (200°C fan). Pierce each potato 8 times with a fork. Place potatoes on a baking tray and roast for about 50 minutes, turning occasionally or until they are very tender. Set potatoes aside until they are cool enough to handle, about 20 minutes. Remove the skin from the potatoes. Using a grater, grate potatoes through large holes into a large bowl.
Step 2: Add the egg yolks, 1/2 cup of cheese, salt and pepper. Add 3/4 cup of flour and gently mix, folding dough over itself and being careful not to over knead. Cover and refrigerate for 30 minutes.
Step 3: Knead the remaining flour into the dough. It will be very soft and slightly tacky, but do not add too much flour or the gnocchi will be tough.
Step 4: Dust a baking tray with extra flour. Divide the dough into 4 equal portions. Using floured hands, roll out 1 portion of dough on a lightly floured surface into ropes about 40cm long and 2cm in diametre. Starting at one end of rope, pinch end and cut pinched piece with floured knife. Place gnocchi onto the tray. Repeat with remaining 3 portions of dough. You should have about 60 gnocchi.
Step 5: In a large heavy based saucepan, bring salted water to a boil over high heat.
Step 6: Working in 2 batches, add gnocchi and cook until they float to the top. Continue simmering for 2 minutes. Using a slotted spoon, remove gnocchi from water and transfer to a clean baking tray lined with baking paper.
Step 7: Meanwhile, heat a large heavy non-stick frying pan over high heat. Add the oil and heat for 1 minute. Add the zucchini, season with salt and pepper and cook for 2 1/2 - 3 minutes.
Step 8: Add the butter and allow to brown over medium high heat, approximately 1 minute.
Step 9: Add the gnocchi and cook without stirring for 1 minute, or until slightly golden.
Step 10: Add the tomatoes and garlic, cook for 1 minute.
Step 11: Adjust seasoning to taste, add lemon juice and parsley. Divide among 4 plates and garnish with the remaining parmesan before serving.

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