Basic Potato Gnocchi
Serves 6
Ingredients 1kg/ 2¼lb large floury potatoes 200g/ 7oz plain flour, plus extra flour for dusting 1 egg, lightly beaten Salt and ground white pepper Freshly Grated nutmeg Method
- Steam or boil the potatoes in their skin until tender. Peel the cooked potatoes and mash them through a sieve or with a potato ricer. It is important that the mashed potato remains hot.
- Stir the flour into the hot mash followed by the egg and seasoning to taste and work into a smooth dough. (Too much flour and the gnocchi will be hard. Too much potato and the gnocchi will fall apart on cooking.)
- Lightly flour your work bench and immediately shape the warm dough into long rolls 2cm/¾inch in diameter and cut into 2 cm/¾inch lengths.
- Roll each of the gnocchi gently over the end of a fork and arrange on a silicone lined tray dusted with flour.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
- Drain and serve immediately with sauce of choice.
- OR Drain, refresh, drizzle with oil and store as mise en place. Pan fry in butter as and when required.
