I’ve texted this recipe so many times to friends and now here it is for you. Exact amounts are out the window. If you have extra gnocchi then lucky, lucky you! All you need is:
Potato
Flour
Time
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Slice your potatoes in half and put in an empty pan. Once they’re all in, add a healthy amount of salt and top with cold water.
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Heat on stove and boil until a butter knife easily slides through the potato. You want these to be nice and soft. Drain in to a colander and leave to cool.
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Once they are cool enough to handle, scoop the insides of the potatoes out and pass them through a potato ricer. (Save the skins. You can fry them or cook them on a sandwich press, season and eat them as a snack.)
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Now, measure how much potato you have and add half that amount of flour. So, if you have three cups of potato, add 1.5 cups of flour. Combine with your hands until the mix has come together. The only thing you want to be mindful of here is over working the potato mix. Once the mix is holding together like a smooth dough, stop there as you’re making perfect gnocchi.
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Take handful sized chunks of the mix and roll out in to a long, thin sausage on a floured work surface. A smooth stone benchtop is ideal. Cut the roll in to gnocchi sized pieces and set aside on a floured baking tray or plate depending how much you’re making and keep going until all your dough is now gnocchi.
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Heat a pot of salted water until it’s boiling.
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Add your gnocchi pieces and remove them with a slotted spoon as soon as they rise to the surface. How easy is that? You don’t need to check anything, they are done as soon as they float to the surface.
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Serve with your preferred sauce. I like to have a home made passata and pesto and lots of almond parmesan or a burnt sage and butter sauce.
NB:
Use the leftover potato skins to make yummies. I cook mine on a sandwich press so they’re flat and crunchy and then top them with leftovers to make mini pizzas. Choose your own adventure and enjoy.
