Ingredients
-
500g Potatoescooked and no skins
-
1 Egg
-
130g Plain Flour
Directions
I have always loved gnocchi but I didn’t realise how easy they are to make and how much better home made ones taste, until I went on an Italian cooking course.
The homemade ones are like little clouds of fluffiness, so light and soft. The best part is that you can rustle them up really quickly, if you have a few spare jacket potatoes. Then you add a sauce of your choice, and you have a delicious dinner. We have them with plain pesto, mushroom and spinach or fried with some chicken, pesto and rocket. All delicious.
We all love them so much that every time we cook jacket potatoes we make double and keep them in the fridge ready to make ’emergency’ gnocchi whenever it is needed. We are now on a mission to try as many different gnocchi combinations.
Steps
|
1
Done
|
Put the 500g of cooked potato through a potato ricer (or mash them) - it doesn't matter if the quantity is a bit too much or too little. |
|
2
Done
|
Spread the riced potato on to a surface with a well in the middle, add the flour and crack the egg into the middle. Knead all of the ingredients together until it is well combined. It will be quite sticky, so make sure you have some flour to add to the surface to knead into it. It will need more or less depending on how big the egg is, how humid it is and how accurate your potato quantities are. When it is all combined and no longer sticks to your fingers you should have a ball of gnocchi dough. |
|
3
Done
|
Divide the dough into four, and roll each out into a thin sausage. Cut the sausage into thin piece no wider than the width of your little finger. Then roll each of these pieces into a ball/egg shape and set to one side on a plate covered with flour. You can press a fork into them to add a pattern. (The ones in my photo are a little on the large size and we now make them smaller.) |
|
4
Done
|
Once all of the gnocchi are made, bring a large pan of water to the boil and add the gnocchi. When they are all floating they are cooked and should be drained. |
|
5
Done
|
Add the cooked gnocchi to the sauce of your choice. |
