Easy gnocchi with rainbow chard and parmesan cheese | Perfect spring recipe

Gnocchi is a favourite dish of mine (and babe’s). It’s really easy to make, you can change up what you serve it with, make it in bulk, freeze it and cook it up throughout the week.
I stumbled across some beautiful rainbow chards at my local markets so I made a pan-fried gnocchi with goats cheese and rainbow chard. Use the recipe below to make your gnocchi and pair it with your preferred vegetables or meat ragu.
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Recipe
Ingredients
- 500g of cooked potato (Dutch Creams, Russet, Desiree or Yukon Gold work well). I used 8 Dutch Creams to get that amount.
- 1 egg yok
- 100g flour (AP or cake flour)
- Salt to taste
- Choose your own vegetables to add to it
Method
1. First, take a fork and poke the potatoes 3 times on each side.
2. Next, cook your potatoes in the oven at 180c for 1 hour or until they are fully cooked.
3. Once they are cooked, take from the oven and cut in half and let them steam for 10 minutes.
4. Remove the cooked flesh from the potatoes and either put them through a ricer, mouli or just mash them with a masher or fork (if you choose one of the last options be careful not to overwork the potato).
5. Weigh how much cooked potato you end up with so you know how much flour and egg to use.
6. Next, add your yolk and flour and cut into the potato flesh
7. Bring the dough together and knead for 60-90 seconds or until it just goes smooth - be careful not to overwork the dough.
8. Roll the dough into thumb size pieces and cut them with a dough cutter around 2-3 cm long.
9. In a large pot of salted boiling water blanch your gnocchi until they float to the surface. Remove from the water and put them into a sauté pan with some foaming butter and your vegetables of choice. Or, you can just remove them from the water and straight into some kind of meat ragu.
10. Enjoy!

[@tishw4576]

Yes! You are the first chef who is showing me a reasonable way to make gnocchi. Can't wait to try this!!!

[@lauriebennett6257]

I agree completely! I tried to make gnocchi once according to another video chef (ages ago ) and it was the biggest, messiest production by the time I got done and I was so tired of looking at those little potato pillows that I honestly was not impressed with them. I'm sure, after listening to Chef Andy, that I completely overworked the dough! At that point, I never wanted to see another gnocchi!😂 Now, I might just try it again, a more reasonable way!

[@stopsallmelb]

Look up vinchenzo plate, much better than this

[@chingasofarkaso]

It's baked or boiled potato, flour and egg. Whats been unreasonable about the other recipe's you've tried to make?

[@jvallas]

I don't think I've ever seen one that wasn't reasonable. You just don't want too much flour, or you lose the lightness.

[@collinsgrimm4192]

The main reason i love your channel is that even if don't understand how to make a specific dish i still understand better what to do with different ingredients and how to cook them so i can eventually intergrade then in the dishes i know how to cook.

[@lmach131]

you are really good, i want to eat some your food)

[@collinsgrimm4192]

As one Italian victim of homemade gnocchi, it was a fantastic video and recipe. Fantastico.

[@Retr0Static]

I hope these long form videos of yours get as popular as the shorts you make. These recipe videos are really insightful!

[@holidayarmadillo8653]

love the vid, gnocchi is definitely a temperamental dish! I've tried twice and the first one was awful and the second one was amazing! I didn't want to make it again because I figured I had peaked but you've inspired me to try again, Andy. with the help of your sage advice. let's do this! also, as always, your food looks absolutely incredible!

[@RitzyBusiness]

it's actually kind of amusing, gnocchi is one of those dishes where it's inedible or delicious. Nothing really in between. I've had restaurants mess up gnocchi 😆

[@holidayarmadillo8653]

@father and mother imagine being a bot 🤡

[@swisski]

One of the absolute best ways of having gnocchi is out of the boiling water and tossed with a homemade basil pesto. They are like billowy pillows of squishiness with a basil satin pillowcase.

[@AmyB1961]

Nice description!

[@LorwaiTan]

Kia Ora. I'm going to gnocchi myself out this weekend road testing your recipe, Andy.

[@Al-Zama]

Love this channel! It’s nice watching a pro creating content in a real down to earth way without putting on airs. Keep it up Andy!! 👏🙌👊

[@paskrell]

Nutmeg would give it the extra 10%. Greetings from Switzerland

[@wynoglia]

Man I wish your full vids get more eyeballs Such a shame ppl's shorter attention spans Ppl say "oh well don't have time to watch a long video" But they scroll through dozens of shorts that add up to this length or longer Smh

[@nolesy34]

Tbh i havnt watched a full movie for a while or a episode of masterchef for a while

[@moraazuikid1001]

How about making Manny from Libertyville Illinois USA a REAL Gyro? Please!

[@wendymarshall1070]

I’m a chef in a Aged care facility , lm definitely going to make this to go with a Italian Ragu we have on our menu .

[@mattew672]

Loving the video! I have some advice for you: first of all, you should pronounce them as ñokki 😂 the real advise is to not scoop the potatoes but directly throw them into the ricer, you will have the flesh through and the skin in the cup of the ricer 😉 much easier! 😁 Keep it up!

[@mattg8888]

Been watching more and more of your videos. Really Love the channel. And I love gnocchi. My personal favorite is pumpkin gnocchi. I roast pumpkin halves in the oven for like 40 minutes (just cut that thing in half, take seeds out and cover all around with a bit of oil), let them steam out and then basically do a similar routine like you here. Total comfort food for me and I totally agree about the texture they get when throwing them in a pan with butter. Perfect

[@raymonddinh8998]

Gonna make this next time for my "babe". Thanks a ton Andy!

[@becca4628]

Subbed, really enjoying watching your videos and the babe shorts great concept, well done 👏

[@tedybomber1713]

So strange. I was just thinking about trying this this weekend. Are u psychic?

[@BrosMinecraft2]

It's almost weird not hearing you say “Babe, what do you want for lunch?”

[@viviannemacgregor6188]

I love how genuine the videos are and not all youtube crazy yelling and stuff, favourite comfort channel :)

[@ricolives1166]

Hey Andy, can you try a spinach pasta? I've made homemade spinach spaghetti before and love it so I recommend it.

[@flipfilthiy6717]

My favorite dish is a filipino style chicken adobe would love to see your style

[@elisabettaaresti9707]

Oh Chef, Complimenti!! Ottimo Lavoro,ed ottima ricetta. Bravissimo

[@helenvann3506]

That open cupboard door is too much for this little aspie girl 😬

[@PixelBaller]

Definitely going to try this! Great video that seems easy to follow, can't wait! PS would love to see you make PIEROGI!

[@dantheman759]

Love your stuff man but where was the goats cheese? 😅

[@pax9864]

Re: Music pleasepleasepleasepleasepleaseplease 😊 Thank you!

[@doctor_del]

I humbly request Steak au Poivre with red peppercorns and Courvoisier Napoleon XO Cognac. Good luck not loving it. Love your channel btw

[@franklinmint7394]

Made my mouth water 🤤 😆

[@andrewfrancisjames]

Yeah ok inspired to make it now cheers man

[@A-K_Rambler]

Coffee Stipend for the "Babe"!

[@n.k6775]

Can you make persian food? One of the most famous traditional dish calls “Fesenjoon” which it’s usually served with a nice white rice

[@CapitalFoodAdventure]

Made gnocchi the other day with out of a packet stuff because I didn’t know where to start with making it from scratch. After watching this, I feel way more confident to give making it a try. Cheers Andy

[@dillathehun]

That was a James Martin knob of butter!! Chef Andy love your stuff mate!!!

[@charlidorothy]

That looks so yummy!

[@alisonhutchins9920]

Thank you for choosing gnocchi for a tutorial. I made beet gnocchi for my sister a couple years ago. She loves beets. It was quite enjoyable to make them. Thanks to your efforts, I will make some potato gnocchi for myself.

[@Miles_]

Already like the video before it’s even started. Love these Andy 😊

[@angelac.phillips-mills5271]

Please make a sliced brisket with smashed small potatoes and spinach. Thank you so much.

[@emilynacion9440]

Thank you for writing the ingredients.. I’m following your short videos and tried and so tasty and simple..much love chef

[@Chriscoronado119]

Thanks for the content.

[@debscharles4674]

Nice recipe and easy enough to veganize, thanks for adding recipes for people that don't eat meat 💚

[@queenblackdiva]

The gn in gnocchi is like ñ

[@Hortonscakes]

Potato skins are my favorite, and gnocchi is delicious!

[@estherkalkbrenner5222]

with the same type of dough you can make Austrian „Marillenknoedel“ as in take the dough, fill it with a ripe Apricot which is filled with a cube of sugar, throw it into boiling water until it swimms up, then serve with butter roasted breadcrumbs and a bit cinnamon sugar.

[@remopellegrino8961]

It is often pan fried with butter and a little sage... Great video

[@racecrashrepeat]

Love the work Andy. ..question...Im really really craving a great Mongolian Lamb or beef. Can we do something with that? 😜

[@martakudyba2898]

kopytka, gnocchi Noki???? C'mon Nope, it is author's Andy's Noki. Ones of a kind ❤🤘👌 this works, try it People!

[@mgregor1980]

In Poland we call this KOPYTKA. And we eat it with pork (or beaf) goulash and pickled cucumber. Try it!

[@jvallas]

Have you ever tried Parisian gnocchi (pâte à choux - starts out with cream puff batter)? Just a different version, not better or worse. I'll take either one!

[@zuricooks1749]

I’ve always been intimidated by this dish. Thanks for taking the time to show. You’re so relatable and honest. Thank you

[@marcoruorio5846]

Hi Andy, No, in Italy we don't often pan fry the gnocchi...but here in the UK they sell branded gnocchi which are supposed to be pan fried...not my thing, and probably not an Italian thing. Try a creamy sauce with Taleggio cheese? maybe some Speck or some pan fried sausage? And keep a Sage plant in your lovely gardens, i have 2 bushes that provide fresh sage all year around.

[@reneadinaro8183]

Stop saying gnocci like that. It hurts. Its gnocci (nyoki), just like manicotti ( mani-go-te), or fagiole, (fazool). Say it right. It hurts the way you say it.

[@kennyjohnston4568]

“I have made too much” me looking at this and thinking “I could eat that and probably ask for me…” PS- I’ll never pronounce potato correctly again…

[@roxchblickt]

Chef Andy!! PLEASE do a video about making good fresh pasta with pasta machine too! I can't get it al dente, no matter what I try! At the end it becomes more like instant noodles, way too soft and smooth! (people, please like this to pull it up)

[@cameronmcinerney5480]

Great video as always, I think that was a broccoflower (cauli/broccoli hybrid) though as romanesco has a spiral form, both are from the brassica family.

[@leeevers8976]

The pups are waiting for a gnocchi to fall 🤤

[@hermithag]

Chef...would love to see Irish Rabbit Stew. I raise meat rabbits and can always learn something new. Janet in California

[@1skew]

can you start sayin bussin when the food is good, like derp9000, that got me chuckling no kyaappp

[@etool4355]

Hey Chef, could you please demonstrate how to make spaetzel next? I tried the noodle version where you “slice” it off a board to get noodles with tragic ending; batter all over the stove and cut fingers.

[@katies5121]

We eat gnocchi at least once a week 🙈 always with a homemade and easy creamy, mushroom & garlic type sauce. I would love to give it ago at making it. What type of potatoes would you recommend for an english lady like me??

[@connieblackmon3932]

How the world did they ever get the pronunciation of knocky out of gnocchi. I'm cracking up at the name. I enjoy your videos please keep them coming your wife and you are such a cute couple

[@eddienemitz4533]

Thanks for making Chefs sexy again. Almost 30years in the game and still love it.

[@allyk3015]

omg thank you Andy! this looks delicious and no meat too!! think my kids and husband will eat this without noticing no meat in it

[@myloflex]

don't over work and chop the dough...for real this chef knows. his. stuff!!!

[@ryancarroll9294]

Love this one🤙 pretty simple but effective one mate

[@DI-if6eb]

yay ! love these videos, you always give a thorough rundown

[@Tonnesoflostthoughts]

Required too much flour. Ran out. Broke ladle in frustration too wet to do anything other than making potato pancakes

[@OmgitsdeziLife]

I love this I'm going to make this and see how it goes

[@lassebreitner6318]

Danish national dish. Fried pork with parsley sauce and pickled beetroot and boiled potatoes

[@fleurskitchen]

I’m gonna gather my courage up and try this. The only problem is the electricity bill 😬

[@TheShadowMan.]

Thank you for helping me lose my apprehension about making gnocchi. I have coeliac disease so will have to experiment with different GF starches. Sweet!

[@braisedtoast9002]

No you don't. That disease is made up. If you were starving to death you would happily accept white bread.

[@TheShadowMan.]

@@braisedtoast9002 sigh it's an auto-immune disease. what an inane comment

[@All7777Fever]

Look up Ardor food Co, based in Melbourne. They do a lot of gf products, including a gnocchi flour!

[@evapellman3840]

I am so happy you did this recipe! I will be trying it with bacon. Let ya know how it goes!!!

[@dejectedsmilez]

Hit the 👍!!! Best food channel!!!

[@kukku1974]

Love how you explain it Andy, will try this one out

[@Dillondeitz]

Brb, gonna go get some russets Best gnocchi I ever had was in Rome on my 21st b day

[@ladytamaya4737]

Nice 😀 and what do you do with the second egg left lonely on the working bench !? 🤔🤭

[@ButacuPpucatuB]

Thank you sooooo much for this video chef! I watched the same dish made on Pasta Queen’s channel. I didn’t know the gnocchi could be prepared in advanced and frozen. So this is excellent news to hear. I’ve got a televised conference coming up in October, which I usually watch with homemade goodies and pyjamas. This looks so good and so decadent! Thanks again Chef 🧡🧡

[@bradessendon05]

Maaaate, cut the potatos in half then put them into a ricer with the skins left on, the skin won't pass through the ricer screen.

[@since1876]

I need to ask Babe if I can borrow you for a few years to have you live with me 😂 she can visit

[@xxDADDYDAYCARExx]

Have a small bit of mash to use up at home..... going to make some tonight... yum yum

[@qwertqwerty1109]

Понимать бы что он говорит)а так прикольная семья,удачи вам)слава Украине

[@franklinmint7394]

Slava Ukraini 🇺🇦

[@0ussama01]

Watafak I just made gnocci this morning😂

[@UncensoredGT]

Gnocchi (Guh_Knock_Chee)

[@stopsallmelb]

No, definitely a silent g

[@mattye880]

Looks delicious bud

[@agingerbeard]

Thanks, your videos always teach me something ✌️😊

[@MK-xd5wg]

But they don't teach you how to pronounce Gnocchi.

[@agingerbeard]

@@MK-xd5wg speech isn't a requirement to make or enjoy good food lol

[@mwoz1188]

Try making pollo asado but the achote powder can be hard to get

[@juri3555]

Gnocchi gorgonzola is my favourite

[@kellyhartley2693]

Love gnocchi. The best I've had is with a Vegemite sauce

[@AlexEs63]

🥣 At 59, still haven't had one Gnocchi! 😅 After watching this, Andy made it simple and the pan-fried looks intriguing. Thank you for firsts, Chef Andy 🏆 Have you made Salmon Nicoise for Babe?

[@rakapila7279]

Wonder how many people ended with fork in their palms 🤣

[@steventhomas5539]

love the content, need more close ups of the finished dish though. cheers

[@gingersnapsbc]

I love your channel!

[@andy_cooks]

Thank you so much!

[@anushkasen2863]

Delicious!

[@MK-xd5wg]

Gn pronounced just like in gnome not like in knock.

[@siannasenior8683]

Fried potato with stuffed chicken

[@gatekeeper88]

I want that but as a bed to a nice piece of grilled fish.

[@martyluterman965]

Can you please make Potato Soup? Thanks

[@dillathehun]

You’ve actually overtaken Gordon Ramsay as my favourite chef!!!!

[@Tantejay]

I was like: Why a spring receip....D'oh. Australia ^^ Greetings from Europe ;)

[@TristanBehrens]

Anyone missing the goats cheese from the title?

[@simke012serbia]

Hi Andy!! Can you cook Leskovacka muckalica??? Best regards from Serbia.