Potato gnocchi

Potato gnocchi

By
From
Meat
Serves
4
Photographer
Dean Cambray

I just love these soft pillows of potato. They are equally delicious with butter and cheese, a tasty tomato sauce, a rich lamb sugo or even a classic bolognese sauce.

The gnocchi may be prepared and cooked ahead of time. As they rise to the surface, lift them out with a slotted spoon and transfer to a bowl of iced water. Drain very well and arrange in a shallow tray. Cover with plastic wrap and refrigerate for up to three days. Reheat in your choice of hot sauce and top with a knob of butter before serving.

Ingredients

Quantity Ingredient
1kg nicola potatoes, washed but not peeled
1 egg
250g plain flour
A pinch salt

Method

  1. Place the potatoes in a large saucepan of cold, salted water. Bring to the boil, then lower the heat and simmer until tender. This will take up to 50 minutes, depending on the size of the potato. When the potatoes are just cooked, tip them into a colander to drain. Peel the potatoes as soon as they are just cool enough to handle.
  2. Push the potatoes through a mouli or potato ricer directly onto your work surface. Break the egg onto the potato, then add the flour and salt. Use your hands to work the egg and flour into the potato as gently as you can. The idea is to work as quickly as you can so the gnocchi dough is light and a bit springy.
  3. Divide the dough into 6 portions and roll each into a long cigar shape. Cut into 3 cm lengths. Traditionally, gnocchi are pressed onto a special patterned board or rolled across the back of a fork, to form the characteristic ridges.
  4. Bring a large saucepan of salted water to the boil. Lower the heat to a simmer and drop in the gnocchi, around 4–5 at a time. Stir very gently to keep the water moving. As the gnocchi rise to the surface, lift them out with a slotted spoon and transfer them to a warm, lightly buttered dish. Cook the remaining gnocchi and serve with your choice of sauce and lots of grated parmesan cheese.
Tags:
Meat
Adrian
Richardson
La
Luna
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