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Potato Gnocchi Recipe
Potato gnocchi are among the most favourite Italian food made from simple ingredients such as cooked potatoes, egg and flour. It is so easy to prepare these light pillows at home and then enjoy them along some delicious sauce! Follow our recipe and make the best potato gnocchi your family and friends will adore!
You can add some herbs to gnocchi which gives additional touch to these tasty food. For gnocchi the best is to use starchy potatoes which will give fluffier gnocchi.
Gnocchi can be also done with butternut or sweet potatoes instead of regular potatoes! Avoid young potatoes as they are full of water and you will need more flour which will make gnocchi heavy.
MAKES: 400 g
COOKS IN: 1 hour
- 500 g floury potatoes
- 120 g plain flour
- 1 medium egg
- Salt for seasoning
- Use potatoes of the same size as you will cook them whole - with the skin on. Wash them and cook in a large pan of boiling salted water for 20 - 25 minutes or until tender.
- Drain and leave to cool until you can handle with them, then remove the skins. Mash the potatoes using a potato ricer or masher on a large clean board.
- Sprinkle over the flour, add beaten egg and season well with sea salt and black pepper. Combine everything with clean hands so you get a smooth dough. Depending on the potatoes, you may need to add a little more flour. Knead for a few minutes then divide into 4 equal pieces.
- Roll each piece into a log about 1.5 - 2 cm thick. Slice the sausage into 2 cm long pieces. Now you can gently roll each piece down the back of a fork or fine grater to get ridges which will hep your sauce to stick or simply roll into balls.
- Leave the gnocchi on the air for about 20 - 30 minutes. Thanks to this gnocchi will keep the ridges once cooked.
- Cook gnocchi in a pan of boiling salted water for 2 - 3 minutes or until they float on the top. As soon as they come up to the surface they're ready. Remove with a slotted spoon.
- Gnocchi can be served with a variety of sauces - from ragu, pesto genovese or just simple with butter and cheese, or tomato sauce.
- CHOOSE THE RIGHT POTATO
When making gnocchi the most important thing is to choose the right potatoes. Use old floury potatoes with high content of starch which makes gnocchi light.
- DON'T OVERCOOK
Don't cook the potatoes for too long - only cook them until just tender.
- KEEP THE SKIN ON
Don't peel your potatoes before cooking them, otherwise they'll become waterlogged. Instead, boil the potatoes in their skin, then once cooked, allow to cool for 30 minutes before peeling away the skin with your hands.
- MASH THE POTATOES
For great results use a potato ricer or regular potato masher. Alternatively, you can even try grating cooked potatoes to get a similar result.
- DON'T USE TOO MUCH FLOUR
When you add the flour, be careful not to over do it. The dough should be firm, but lightly sticky.
- DON'T OVERWORK
Gnocchi should be handled with a light touch to prevent it from turning tough. Work quickly to roll the mix into log snakes and cut into pieces.
- MAKE RIDGES ON GNOCCHI
Once you've cut the individual pieces, roll each one over the back of a lightly floured fork to give ridges. These is not just for looks as they'll also help the sauce cling to the gnocchi.
- COOK GNOCCHI INTO LARGE AMOUNT OF WATER
Add the gnocchi into a pan of salted, boiling water and allow them to float before scooping out with a slotted spoon. This shouldn't take more than 2 - 3 minutes.
- FREEZE GNOCCHI
You can freeze any uncooked gnocchi for up to 2 months by sprinkling each piece with a little plain flour and placing in a single layer in zip lock bags. When you're ready to use them, don't defrost the gnocchi or they'll lose their shape as they cook. Instead, throw the frozen gnocchi straight into the boiling water.
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