HERBED GNOCCHI by Theo Mannie, head culinary artist from Granny Mouse Country House & Spa




  • 400g mash potato
  • 300g flour
  • ½tsp dried mixed herbs
  • ¼tsp fresh thyme sprigs
  • 2 eggs beaten
  • 2 cloves garlic crushed
  • ¼ onions diced
  • 30g Butter
  • 300ml cream
  • 50g Parmesan cheese grated
  • 1tbsp chopped parsley
  • salt and pepper



  • Combine the mash, flour, eggs, mixed herbs, thyme and season to taste.
  • Use a teaspoon measure to scoop the mixture and squeeze them till they are flat and flat in shape.
  • Place on a tray and freeze.
  • Once frozen, cook the gnocchi into salted boiling water for about 3 min or until they just begin to float.
  • In the meantime make the sauce by sautéing the onions the onions and garlic in the butter on medium heat.
  • Add the cream and turn the heat up to max.
  • Once the cream begins to simmer, pour in the gnocchi.
  • Reduce the heat to a medium low temperature.
  • Sprinkle the cheese and allow the sauce to thicken stirring from time to time.
  • Just before the sauce is ready, sprinkle generously with chopped parsley.
  • Season to taste
  • Serves 4

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