Gnocchi

A traditional family recipe, handed down through the generations of an Italian family, from mother to daughter. Taught to Jenny in 2020 at a WEA training course.

Serves 3 as a main, 4 as an entree

Ingredients

Equipment Required

600g red skinned / Desiree potatoes (see Tips below)

300g plain flour (see Tips below)

1 egg

Large saucepan

Large slotted spoon

Ricer

Method

Step 1 : Prepare gnocchi dough

Boil potatoes until soft. DO NOT salt water
Peel and mash while still hot (use ricer for best result)
Mix potato, flour and egg in a bowl by hand. When dough forms break off medium lumps
On floured surface, roll into long ropes, cut into individual pieces. Roll individual pieces in flour to avoid sticking

Medium dough balls, ready to roll

Roll into long ropes

Cut into individual pieces

Ready for cooking!

Step 2 : Cook

Cook in boiling salted water till soft
Stir when first put in. Do not overcrowd - do in batches if necessary
Gnocchi will rise to surface when almost ready. Remove from water with slotted spoon.

Step 3 : Serve

With an accompanying sauce such as Creamy Pomodoro

With Bacon & Tomato Sauce

With Creamy Pomodoro Sauce

With Roasted Vegetable Sauce

With Pepper's Fancy Pasta Sauce

Notes

Key Word Search Tags

Pasta, Italian, Vegetarian

Tips and Tricks

Recipe calls for 600g of potato nb this is after cooking and peeling, so start with 650g +.
Recipe calls for 300g of flour, but use less in practice. Start with 200g, judge dryness. Too much flour makes gnocchi hard.
Surplus gnocchi can be frozen for 1-2 months, prior to cooking

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