Published on 31 March 2020 by Grant Mathie (The Assembly Bar & Bistro's Head Chef)

Makes around 100pcs (can freeze well)


1kg agria potato large (cooked weight)

750g French goat’s cheese (chevre)

2 x egg yolk

240g pasta flour (‘00’)

15g salt

½ tsp nutmeg


- Line baking tray with rock salt

- Place 2kg very fresh unpeeled agria potatoes onto a baking tray (you will need around 2kg of raw potatoes to start with to get 1kg cooked/prepped weight)

- Bake in the oven (180°C) for 1 hour until just soft.

- Once cooked, cut in half and pass quickly through a drum sieve – quickly so that they don’t get too much moisture.

- Mix all ingredients apart from the goat’s cheese, in a large bowl.

- Then add goat’s cheese. Ensure all ingredients are mixed well.

- Sprinkle some ‘00’ flour on to a smooth clean/dry surface and place mixture on the surface.

- Weigh out 80g pieces using all of mix,

- Roll each individual piece into a round cylinder.

- Portion each cylinder into 4 pieces.

- Roll each piece into a ball and then roll down a fork to get 4 lines around it.

- In a generous pot of salted and oiled boiling water, add around 20 pieces at a time, giving a light stir.

- Once gnocchi starts to rise to the top, gently remove them, and place into ice water to harden.

- From here you can either cook or freeze in an airtight container with greaseproof paper between each layer.

To cook:

Heat olive oil in non-stick pan

Sear and cook, with a little butter

At the Bistro we serve our gnocchi with a wild rocket, pear, walnut and parmesan salad, with a Gazpacho reduction sauce.

Recipe courtesy of Chef Grant Mathie