Serves 4 Prep Time 15 min Cook Time 20 min Total Time 35 min


  1. 500 g or 2 cup + 2 tbsp Russet Potato (2 large)
  2. 100 g or 1/2 cup Finely grated parmesan cheese
  3. 180-190 g or 1/2 cup Nextjen All Purpose Baking Blend (flour)
  4. 2 Egg yolks


  1. Poke the potatoes with a fork 8-10 times, and bake on a tray at 350°F until soft.
  2. When potatoes are cooked, remove from oven and cut down the center, opening them. Allow them to steam off, but not to cool completely.
  3. Scoop potato flesh onto a work surface and chop with a pastry scraper.
  4. Add egg yolks and parmesan cheese; continue chopping until incorporated.
  5. Add half the flour and continue chopping.
  6. Add the rest of the flour and again continue chopping in the flour, once flour is incorporated your dough should be soft but not sticky and hold together.
  7. Flour the surface you’re working on with fine sweet white rice flour
  8. Divide the dough into 4 equal parts. Begin rolling the dough into long thin logs 22-25 cm long.
  9. Roll all dough into logs then begin cutting the logs into little bite sized pieces about 2.5 cm long.
  10. Blanch gnocchi in boiling salted water, and when they float (meaning they are done) remove them from the water, drain them and place on a lightly oiled tray to cool.