Imperfect Potato Gnocchi


Our imperfect shaped spuds might not look so perfect from the outside but are as perfect as ever when you use them to make this easy gnocchi recipe by Chef Alex Kearns. They also help Aussie farmers, reduce food wastage and are up to 50% cheaper than their perfectly shaped cousins.


    • 1kg of imperfect potatoes
    • 300g plain flour


      1. Bring a large saucepan of water to boil and salt it enough so it tastes like the ocean. Boil your spuds skin on, until quite tender. Use a skewer to test for doneness. There must be zero resistance from the spud.
      2. When the spuds are cooked, drain. Then let them sit in the colander to steam off. As soon as they are cool enough to handle, remove skins and pass them through a food mill or potato ricer into a large bowl.
      3. Working very gently with a wooden spoon, add the flour to make a dough. It should be smooth, soft and only slightly sticky. Do not overwork the dough or it will become gummy, just mix the ingredients together as gently as you can.
      4. Form the dough into a ball and place it on a well floured surface. Break off a handful at a time and roll that with both hands until you have a rope about the diameter of a thin sausage. Cut this rope into bite sized pieces.
      5. Cook the gnocchi in gently boiling well-salted water. They are ready when they rise to the surface. Transfer to a bowl immediately and then dress them with the sauce of your choice.
      6. To create the masterpiece in our imagequickly pan fry with butter, mushrooms and sage topped with Parmesan cheese. Yummo!
      Recipe by Alex Kearns.

        Ingredients for Imperfect Potato Gnocchi

        Potato Imperfect Each

        $0.37 ea