Gnocchi recipe based on a recipe by Matt Preston in Australian Delicious Magazine March 2018 edition.
*The gnocchi dough will seem quite wet. Don’t worry! You should still be able to roll it into a log with your hands. If however it really does seem too wet to roll, simply add a little more flour until you can roll it (as little as possible to be able to roll it – you don’t want your gnocchi to taste floury!).
Just go with your gut when it comes to how much flour to add. Different brands of ricotta cheese can be a slightly different consistency.
The gnocchi don’t have to be exactly the size stated in the recipe or even the same size as each other. The end result can be rustic!
Can I make the gnocchi ahead?
Err… no, not really. I’m speaking from experience! I tried making the gnocchi ahead and keeping them in the fridge until dinner time and they pretty much all melted into each other! The meal still ended up delicious but it took me ages to peel all the gnocchi apart from each other. I highly recommend NOT making them ahead. Just use the time the vegetables and sausage are cooking to make the gnocchi. It really doesn’t take very long!
Can I reheat this meal the next day?
Yes! I find this reheats really well and actually tastes even nicer for some reason. Just reheat for 15 minutes or so in the oven until everything is piping hot.
If you are intending to reheat leftovers though do line your baking tray with baking paper in step 2 of the recipe above. Otherwise the juices make a real mess of your baking tray when you reheat!