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1. In a pot, add enough water to cover four large cubed baking potatoes (such as agria). Boil until soft. Drain water and mash potatoes.


2. Add egg yolks, 2 tablespoons of milk, a pinch of salt and pepper to the mashed potatoes. Mix through.


3. Mix through 4 nobs of defrosted frozen spinach,  (or 1 cup of chopped and wilted fresh spinach) (Note: Spinach is optional) and 1/3 cup of grated parmesan cheese until you have a dough. Don’t over mix.

gnocchi step by step

4. On a floured surface, roll into 2cm wide logs, adding flour when the dough gets too sticky. Cut logs 1.5cm apart. Press a fork into each gnocchi piece.

5. Drop gnocchi into salted boiling water in batches, for about 3 mins or until the gnocchi has risen to the surface. Remove with a slotted spoon.

Serve with Vanessa’s homemade pesto + toasted pinenuts

Homemade pesto
Prep time

Cook time

Total time


Serves: 4

What you need
  • 3 cups basil, packed down
  • 300mls Olive oil
  • 1 cup Parmesan cheese, grated
  • Salt and pepper
  • 2 garlic cloves
  • ½ cup pine nuts

How to make
  1. In a food processor blitz basil, oil, Parmesan, salt, pepper and garlic. Add the pine nuts at the last minute and pulse for a few seconds.
  2. In a hot pan, toast some pine nuts, turn down the heat and add the pesto, heat gently. Stir through homemade gnocchi.

eat it all up





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