Gnocchi has the misconception that its really hard to make but im here to prove it's not. These fluffy little pillows are so tasty and are a great meal either by themselves or as a side. A great tip i've learnt it to squeeze the dough instead of kneading it. I serve my gnocchi with a bit of Olive oil and fresh chopped tomatoes and a sprinkle of thyme.
Ingredients:
1 kg Potatoes, peeled
200g Plain Flour
1 teaspoon Salt
100g Parmesan Cheese, finely grated
1 Egg, lightly beaten
Method:
In a large pot, cover the potatoes with water and bring to the boil. Reduce the heat to a simmer and cook until tender. Drain and cool slightly.
Begin by roughly mixing the flour, salt and parmesan in a large mixing bowl. To mash the potatoes, use a potato ricer or mash with a fork and push through a sieve. Add the potato and egg to the flour, salt and parmesan mixture, then gently squeeze until just combined. The texture should feel like very soft play dough, but it shouldn’t stick to your hands. Dust the bench with flour, break off small amounts of dough and gently roll into 1 cm diameter sausages. With a knife, cut off 2 cm sections, roll them in plain flour to prevent sticking and rest them on a tray ready to boil.
In a large pot, boil plenty of salted water. Shake excess flour off the gnocchi before putting into the boiling water. When the gnocchi is cooked, they will float. Gently scoop them out with a slotted spoon and lower straight into the sauce of your choice.
1 kg Potatoes, peeled
200g Plain Flour
1 teaspoon Salt
100g Parmesan Cheese, finely grated
1 Egg, lightly beaten
Method:
In a large pot, cover the potatoes with water and bring to the boil. Reduce the heat to a simmer and cook until tender. Drain and cool slightly.
Begin by roughly mixing the flour, salt and parmesan in a large mixing bowl. To mash the potatoes, use a potato ricer or mash with a fork and push through a sieve. Add the potato and egg to the flour, salt and parmesan mixture, then gently squeeze until just combined. The texture should feel like very soft play dough, but it shouldn’t stick to your hands. Dust the bench with flour, break off small amounts of dough and gently roll into 1 cm diameter sausages. With a knife, cut off 2 cm sections, roll them in plain flour to prevent sticking and rest them on a tray ready to boil.
In a large pot, boil plenty of salted water. Shake excess flour off the gnocchi before putting into the boiling water. When the gnocchi is cooked, they will float. Gently scoop them out with a slotted spoon and lower straight into the sauce of your choice.
RSS Feed
