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Gnocchi Di Patate (Potato Gnocchi)
Ingredients
- 1kg even- sized desiree potatoes
- 300g plain flour
- pinch of salt added to the flour
- 1 egg, lightly beaten
- extra flour for working gnocchi (The amount of flour added is crucial as too much flour will make cooked gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking).
- 1 quantity of meat, tomato or white sauce or any sauce of your choice
- grated parmesan cheese
- Makes approximately 1 1/2 kg
- Serves 4-6
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Directions
- Prepare sauce and place aside.
- Wash potatoes, leaving skins on place in a large saucepan, cover with cold water and cook in boiling salted water until tender.
- Drain and allow to cool slightly, then mash through a potato ricer discarding the skins. (Warm potatoes make the smoothest mash).
- Place the mashed potatoes onto a lightly floured surface and using your fingers, slowly incorporate flour and egg into the mash and mix until you have a smooth dough. Knead with both hands by folding the dough over a couple of times.
- Divide dough into 6 portions and roll each portion into long rolls of approximately 1 cm thick and then cut into 2 cm lengths (don’t make them too big because they increase in size when cooked).
- Now take each gnocchi and with 2 fingers press each one down against a floured surface (or gnocchi board) and roll them back up into little curls.
- Place gnocchi in single rows on a floured tray until ready to cook (or freeze until required).
- When ready to serve, place gnocchi in a large pot of boiling salted water.
- They will go straight to the bottom of the pot. When gnocchi rise to the surface continue cooking for 10 seconds, remove a few at a time with a slotted spoon until all have risen, drain well.
- Note: If doubling the recipe, still use only 1 egg.
- Serve with your favourite sauce and grated parmesan cheese.
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