Classic Potato Gnocchi is a Italian recipe that’s much easier to make than you think. Making your own gnocchi is great fun and a real kids’ favourite served with pesto, or simple tomato sauce and some grated cheese.
Ingredients
1 kilo large floury potatoes (e.g. King Edward or Maris Piper)
300g - 400g flour plus extra for rolling
1 - 2 eggs
METHOD
BOIL the potatoes in their skins till soft.
DRAIN the potatoes and peel them.
MASH the potatoes while they are still hot till smooth
SEASON with a pinch of salt and leave to cool for 10 minutes.
ADD the first egg & 300g flour to the mash and mix to form a dough. It needs to be firm and not too sticky.
ADD some extra flour if it seems too soft or if it is too stiff, add the second egg.
ROLL it into a long sausage shape – the narrower the better.
WORK your way along the dough cutting it into small, evenly sized squares, about 1cm wide
PLACE your finished gnocchi on trays dusted with flour. Do not allow them to touch each other as they will stick together in a clump.
BRING a large pan of water to the boil.
CAREFULLY place the gnocchi in the boiling water and cook for about 2 minutes, until they start floating to the top – when they float that means they will be cooked!
USE a slotted spoon to transfer the gnocchi to a serving dish.
MIX in the sauce of your choice and serve
FREEZE any extra gnocchi and once frozen bag them up to save on storage.
Ingredients
1 kilo large floury potatoes (e.g. King Edward or Maris Piper)
300g - 400g flour plus extra for rolling
1 - 2 eggs
