The idea of getting a meal on the table within 20 minutes is great for the working week. These microwave gnocchi fit the bill perfectly, and the hardest part about making them will be rolling out the dough. I didn’t bother to roll them along my gnocchi board, but for some sauces I would say this is critical.
Head straight on to the Recipe For ♥ Microwave Gnocchi ♥
Making microwave gnocchi
I was so excited to see a recipe for microwave gnocchi in Simply Jamie. The first time I tried them I followed the recipe to a tee, but it did not work out. The gnocchi fell apart and ended up being mushy rather than pillowy. The second attempt, with a few tweaks, was no better so I turned to my Italian friend for help. Her mother grew up in Turin and I got her recipe to try. What was most noticeable was that the traditional recipe called for an egg. Jamie Oliver’s recipe was only potatoes and flour, and I thought that could be the issue. So, using the same weight potatoes and flour in his recipe, plus an egg yolk, I tried again. And let me tell you, they were perfect! The gnocchi were soft and pillowy, and went well with the sauce I made.
It’s all about the potatoes
I fear that the reason Jamie’s recipe might not have worked for me, is that we don’t get Maris Piper potatoes here. This UK varietal are high in starch, making them ideal for mashing, and therefore, great for gnocchi. I chose a local potato also good for mashing, but I think they were not starchy enough. We get very little choice here of potatoes, and when I look at the list of ones grown in Italy, I am a little bit jealous. All the choices, and being able to select the perfect potato for what you are making, must be amazing. In South Africa, our choices of small potatoes is slightly better than the larger potatoes. But still in no way compares to what you can buy overseas. Do you have a lot of choice when it comes to buying potatoes?
Take a look at this inspiring recipe for ♥ Microwave Gnocchi ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Microwave Gnocchi
Ingredients
- 400 g potatoes
- 32 g flour, plus extra for dusting
- salt and freshly ground black pepper to season
- 1 egg yolk, lightly beaten
- semolina for the gnocchi
- water and salt for cooking
Method
- Prick the potatoes using a sharp knife and place into a microwave safe dish
- Microwave for 10 minutes on 900W
- Remove from the microwave and cut the potatoes in half
- Push through a ricer, discarding the skins, back into the dish you used to cook them in
- Season generously and mash using a fork
- Add the flour and egg and lightly mash to combine
- Turn out onto a lightly floured surface, knead gently to bring together and divide the dough in 2
- Roll out each piece until 2cm thick and cut into 3cm pieces
- Place the gnocchi onto a dish towel dusted with semolina
- Bring a large pot of water to the boil, add salt to taste and drop the gnocchi into the water
- Boil for 2 minutes, remove from the water and add to a sauce of your choice
See the links below for blog posts I published on September 11:
- 2020: Mixed Flour Sourdough Bread
- 2019: The Brewery
- 2017: Shortbread Biscuits
- 2014: Cream Cheese Frosting
- 2013: Pork Steak Wraps
- 2012: Duck Egg Pasta
Great idea
Thanks!
Hi Tandy, I am rather keen to try these as our daughters kitchen is in disarray being renovated, where we are, so a microwave meal sounds perfect. Is that pesto in your photo with the finished gnocchi. I have large potatoes here so cooking time is dependent on size, and I think I would remove the skins easily after cooking and then mash them. Is there a reason to put them through a ricer and then remove the skins? Perhaps a cheffy method? Anyway if this works, it is a game changer. Thanks for sharing. Cheers, Pauline (Happy Retirees Kitchen)
The sauce recipe is going to be on the blog soon, but you can use pesto for sure. The ricer just makes it easier as the skins are removed when you press the potatoes through them. And it makes them easier to mash. But, it is not essential 🙂
Good that the recipe worked out great! And it does look delicious with the green sauce.
Thank you so much!
Interesting idea to microwave the potatoes! I can see how that would be an excellent approach as it’s quicker than boiling but also doesn’t risk introducing too much liquid into the potatoes.
And yes, starchy potatoes do help. As does the egg. You know, many Italians I know say egg is “cheating” and makes the gnocchi tough, but I always put them in. They almost completely eliminate any risk of them falling apart. And personally I don’t find them tough at all.
I would never tell my friend’s mom she was cheating 😉
I very rarely think about making my own gnocchi, but this is such a smart and easy way to go about it! Definitely miles better than anything packaged, of course.
For sure!
I never thought of using a microwave to make gnocchi, but it’s a smart way. This way, potatoes won’t absorb water, so you won’t need to add too much flour.
And it is so quick!
It’s amazing that one ingredient can be the difference between disaster and perfection. Who would know better than an Italian cook! It’s interesting that they can be cooked in the microwave. They look delicious.
Thank you Judee 🙂
it’s amazing how many different types of potato there are. There isn’t a huge variety here in Queensland but they do have many more in Tasmania. I made a chocolate potato cake once – a Swedish recipe – that was pretty bad but i realised it was the type of potato I used – way too starchy!
sherry
Then probably a good recipe for me to try with our very non starchy potatoes 🙂
Wow, this microwave gnocchi recipe looks amazing. I love how you shared the tweaks with the egg yolk, it really shows how small changes can make a big difference. For anyone looking for more tips on quick tasty and healthy meals, I’ve found SheMed’s blogs really helpful too also provides meal ideas for weight loss.
thanks for letting me know that!