Recipe Gnocchi Boscaiola

Spud Lite Gnocchi Boscaiola 


Serves: 4 to 6



  • 1kg Spud Lite potatoes
  • 2 egg yolks, lightly beaten
  • 1/2 tsp baking powder
  • salt flakes and freshly ground black pepper
  • pinch ground nutmeg
  • 150g plain flour


  • 1 tbsp olive oil
  • 1 large brown onion, peeled and finely diced
  • 1 clove garlic, crushed
  • 125g pancetta, diced
  • 150g button mushrooms, diced
  • 1 cup pure cream
  • 1 cup frozen peas
  • 1/4 cup grated parmesan
  • salt flakes and freshly ground black pepper


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Step 1 - Preheat Oven

Preheat oven on 220 degrees Celsius (180 degrees Celsius fan-forced).

Step 2 - Bake Spud Lite Potatoes

Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.

Step 3 - Begin Cooking Sauce

Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.

Step 4 - Mash Spud Lite Potatoes

Mash hot cooked potato until very smooth, using a potato ricer if possible.

Step 5 - Make Spud Lite Gnocchi Mixture

Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

Step 6 - Create Gnocchi

On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

Step 6 - Cook Spud Lite Gnocchi and Serve

To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.