Recipe Book

Potato Gnocchi
Prep time: 20 min
Serves 6
1kg cooked whole potatoes, hot
3 eggs, beaten
410g all-purpose flour
1. Follow directions to cook potatoes. Cool slightly and either rice them
or peel then mash until smooth.
2. Transfer riced or mashed potatoes to a clean work surface and make
a well in the centre. Add the beaten eggs and 2 cups (300g) of the
flour. Gently bring ingredients together to form a soft dough.
Add a little more flour if the dough is too sticky and wet. Work quickly
to keep the dough light and soft.
3. Divide the dough into four pieces and roll each piece into a long thick
log about 2cm thick. Cut into 1½cm sections and form into small
concave gnocchi shapes by pressing them against the back of a fork.
Spread the gnocchi onto a large board and sprinkle lightly with flour.
4. Cook gnocchi in salted boiling water until they float, 1–2 minutes.
Serve with your favourite sauce.
Mashed Potatoes
Prep time: 10 min
PRESSURE COOK: 60kPa / 10 min / Auto Pulse
Serves 4–6
1kg washed potatoes
1 cup (250ml) water
1 teaspoon sea salt
½ cup (125ml) milk, warmed
60g unsalted butter, diced
Freshly ground black pepper
1. Peel potatoes, if desired, and cut into large pieces of the same size.
Add potatoes and water to the cooking bowl and sprinkle with salt.
2. Select PRESSURE COOK POTATOES.
3. When cooking has completed, drain potatoes well and return to the
cooking bowl. Mash the potatoes, gradually adding the warm milk
and butter. Season with salt and freshly ground black pepper.
Whole Potatoes
Prep time: 5 min
PRESSURE COOK: 60kPa / 10 min / Auto Pulse
Serves 6
1kg whole sebago potatoes, unpeeled, washed
1. Add potatoes and 1 cup (250ml) water to the cooking bowl.
2. Select PRESSURE COOK POTATOES.
3. When cooking has completed, let potatoes rest for 5 minutes
before removing.
4. Use immediately or cool and refrigerate.
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