Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Gnocchi di patate

You'll need

1 kg Nicola or Russet Burbank potatoes (about 5) 150 gm (1 cup) plain flour, plus extra for dusting Finely grated nutmeg (optional)


  • 01
  • Scrub potatoes and cook in a large saucepan of boiling water until tender (35-40 minutes). Drain in a colander and set aside to cool slightly and steam until cool enough to handle (5-10 minutes).
  • 02
  • Peel potatoes (discard skin).
  • 03
  • Press flesh through a potato ricer onto a work surface lightly dusted with flour.
  • 04
  • Add three-quarters of flour, a pinch of nutmeg and a large pinch of fine sea salt.
  • 05
  • Lightly knead until dough just comes together and is smooth (add a little more flour if necessary). Take care not to overwork the dough.
  • 06
  • Form a 3cm piece of dough into a gnoccho and cook in simmering salted water until gnoccho floats (1-2 minutes). Taste and ensure the mixture isn’t too floury (cook 30 seconds longer if so). If gnoccho disintegrates, add more flour to mixture, but do not overwork.
  • 07
  • Divide dough into four and roll one piece at a time on a lightly floured surface to a 1½cm-thick cylinder. Cut into 2cm pieces.
  • 08
  • If making ridged gnocchi, shape with a fork. Place on a lightly floured tray and repeat with remaining dough. Cook gnocchi in batches in simmering water until they float (1-2 minutes). Drain, transfer to a warm serving dish, season to taste and serve hot with your choice of sauce.

The first step in mastering the enigmatic gnocchi di patate is selecting the correct potato. The ideal potato is an old starchy potato - not too floury and never waxy - scrubbed clean and cooked whole in its skin. Russet Burbank and Nicola are our preferred varieties.

There are two camps of potato cookers: the boilers and the bakers. Those in the baking camp claim baking the potato results in a drier mixture, one that requires the addition of less flour, which means fluffier gnocchi. Tradition and experience, however, sway us in favour of boiling. That said, it's important to refrain from prodding the potato as you boil it, because piercing the skin will lead to a waterlogged mess. Equally important is selecting potatoes of similar size, so they cook evenly and in the same amount of time.

Once the potatoes are tender, drain them and give them a moment to steam in the colander, evaporating excess moisture. Leave them until they're cool enough to handle, then peel them and press them through a ricer. Potato ricers, which are available from select cookware shops for under $50, are as essential to gnocchi-making as the potatoes themselves. A mouli or food mill will give good results too, but unless you're planning to make enormous quantities of gnocchi, the larger investment isn't necessary.

Press the potato through the ricer onto a lightly floured work surface, add most of the flour and knead lightly until the dough is both smooth and just a little sticky at the same time. Be wary of over-kneading, which can activate the gluten, resulting in rubbery lumps.

Test the gnocchi mixture at this stage. Pinch a walnut-sized piece of dough and drop it into a saucepan of salted simmering water. If the gnoccho disintegrates, you'll need to add more flour to the mixture - crisis averted. Ideally, though, it should plump and float to the surface, at which point you should remove it and taste it. If it's too floury, it may need another 5-10 seconds of cooking. Take note for next time to be a little less heavy-handed with the flour.

The magic is in the feel of the dough, and each time you make gnocchi the amount of flour needed will vary, depending on the levels of starch and moisture in the potatoes. Over time you'll perfect the technique to the point where you'll no longer need to weigh the flour and will achieve a supple dough by touch alone.

Rolling and shaping is next: a gnoccho around 3cm long is a good mouthful. Smooth little pillows work well tossed in butter, cheese, pesto and light sauces, while ridged gnocchi are the perfect vehicles for a rich ragù (as in this short rib ragù recipe).

To shape ridged gnocchi, lightly dust a fork and hold it almost parallel to the bench. Place a gnoccho on the fork and roll it smoothly down the tines with your thumb, lightly flicking at the end to create an indentation with your thumb. Transfer the finished gnocchi to a tray.

It's essential to cook the gnocchi immediately after you've shaped all the dough, because they'll soon discolour to a dismal grey. They do, however, freeze well if you layer them with baking paper in a container and seal it tightly.

Cook gnocchi in batches in a large saucepan of salted simmering water - it's best to cook them in small batches so they have plenty of room to plump without becoming one giant dumpling. Remove them with a slotted spoon, transfer to a serving dish, toss with your sauce and discover the marvel of the unassuming gnocchi.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

May 2011

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.