Prep time: 15 mins

Cooking time:  60 mins

Serving: 4


*Modify for Fodmap:

  • Remove garlic

You will need:

  • 3 garlic cloves 
  • 4 russet or other floury potatoes, approximately 1kg 
  • 1 pinch of salt


  • 60ml  of Cobram Estate Extra Virgin Olive Oil 
  • 5 tbsp White Wings Gluten Free Plain Flour 

Step 1

Place garlic in a large saucepan that fits a steamer basket on top and half fill with water. Place over a high heat and bring to the boil. Place the potatoes in the steamer basket and steam for 40-50 minutes or until a fork or a knife inserted has no resistance. Remove from heat. The garlic water can be discarded.


Step 2

Allow the potatoes to cool slightly so you can handle them, peel away skin and press through a potato ricer or fine meshed sieve placed over a large bowl. Sprinkle over flour, oil and salt and using your hands mix to combine, if required add a little more flour to bring the mixture together


Step 3

Divide the mixture into 4 portions and roll each portion into a 1-2 inch thick log. Using a knife that has been dusted in flour cut the lengths into 1 inch thick gnocchi and place on a floured tray while to cutting the remaining mixture.


Step 4

Place a large stockpot of salted water onto boil. Cook the gnocchi in 4-6 batches, for 2-3 minutes or until they float to the surface and are cooked through. Scoop out with a slotted spoon, drain as much of the liquid as possible, place into a bowl, drizzle with oil and dos to coat. This will help to avoid sticking while you cook the remaining gnocchi.


Step 5

Serve with the Lamb Ragu as we have or alternatively serve with any of your favourite sauces or toss in a quick fresh tomato dressing.