Bella Cucina gnocchi

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 5 portions

150ml milk

100g butter

5g salt

200g flour

500g mashed potato, cooled

½ egg


Bring the milk and butter to a boil. Add flour and salt.

Cook for about 10 minutes on low heat (like a roux).

Reserve on a flat tray to cool, mixing all the time so it doesn't create a crust.

Add cooled mashed potato and mix.

Add the egg and mix well.

Cut and portion.

Cook briefly in boiling water until they rise to the surface.

Note: At Bella Cucina it is served with cherry tomatoes, which are halved and marinated with confit garlic, rosemary, and thyme under our heat lamps, a few dollops of ricotta, crushed walnuts and shaved parmesan.

Recipe provided by Bella Cucina, Queenstown. Recipe requested by Emma Perry.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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