Potato Gnocchi don’t come from one particular region in Italy, but they are more of a northern thing. A sort of pasta for potato lovers. They are fairly easy, although time consuming to make. You can however freeze the gnocchi. Cook from frozen for 6-7 minutes. Some people like to make ridges using a fork, grater or a special tool. I don’t bother as this takes ages and I don’t think it adds much to the dish.
- 1 kg potatoes
- 1 egg
- 300 g 00 flour
- salt and pepper
- olive oil
- Put the unpeeled potatoes into cold, salted water and bring to the boil. Cook for about 20 minutes until tender.
- Peel using a kitchen towel to protect your hands from the hot potatoes.
- Mash the potatoes preferably using a potato ricer or vegetable mill.
- Add the egg and mix quickly to avoid it cooking from the residual heat in the potato.
- Add the flour and knead until you get a smooth dough. This shouldn’t take too long.
- Break off a fist sized piece of dough and roll out a sausage about 3cm wide. Cut into 2cm pieces.
- To cook, tip the gnocchi into boiling salted water. They are ready when they have all floated to the surface.
- Drain the gnocchi and toss with a little olive oil to stop them sticking together.
Serve the gnocchi with a simple tomato sauce or maybe plain with a little parmesan.