I love making gnocchi! There is something very therapeutic in the process and the best thing is.. EVERYONE CAN MAKE THIS! Get the kids mashing potato, get your siblings rolling dough, mum and dad are on kneading and sauce duties and feed a few dumplings to the dog!
Ingredients
Red potatoes (1 medium per person)
“00” or plain flour
1 egg per 3-4 potatoes
Pinch of salt
Equipment
Potato ricer or masher
Ridged pasta board or sushi mat or fork
Butter knife
Slotted spoon
Method
Boil the potatoes with the skin on [this is very important as this reduces the potatoes water intake] until a knife pierces easily.
Drain and allow to cool enough to be held in your hands.
Peel the skin off your potatoes and cut into manageable chunks.
Rice your potatoes onto a lightly floured surface. If mashing, do so in a bowl until smooth, empty onto floured surface.
Create a well in the middle and add your egg and a pinch of salt. Slowly mix in the potato into the egg with your fingers, adding flour as you go until this all comes together. Add enough flour do that when the dough is pressed it springs back. Cut sections of the dough and roll on floured surface into logs about as thick as your thumb.
Using a butter knife, cut into bite sized portions. You can cook and eat your gnocchi like this but if you would like them to hold more sauce then its time to roll!
Using a medium pressure, roll each portion down the board/sushi mat/fork to form the imprint in the gnocchi and the cavity in the middle that will hold more sauce.
Place onto a floured board until ready to cook.
Bring pot of water to the boil, place in gnocchi and give it a gentle swirl. Do not overcrowd the pot! As they come to the surface, remove gnocchi with a slotted spoon, into your sauce.
>> Made too many? Lay on a baking try and freeze until hard. Once frozen you can place these in glad zip bags, ready for whenever you have gnocchi cravings, simply place into the boiling water from frozen.
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