Traditional gnocchi

Traditional gnocchi

By
From
My Italian Kitchen
Serves
6-8
Photographer
Chris Middleton

One of my first memories of making fresh gnocchi was with my late Nonna Rosa in Tuscany at age six. She was one of the most incredible cooks I have ever come across, but for some reason that day there was more flour on the floor and in the cracks of the benches than in the gnocchi itself. My favourite way to have gnocchi is with pesto, but napolitana sauce is also great. Even simple butter and sage is a beautiful combination with gnocchi.

Ingredients

Quantity Ingredient
1kg potatoes, (desiree and toolangi delight are the best I’ve found for gnocchi)
300g 00 flour, plus extra if needed
1 egg

Method

  1. Peel the potatoes, and chop them into cubes. Put the potatoes in a stockpot of cold salted water and bring to the boil. Cook for a further 15–20 minutes, or until the potatoes are cooked all the way through.
  2. Pass the potatoes through a sieve into a large bowl. Add the flour gradually, along with the egg and a pinch of salt, mixing until well combined. Knead the dough gently on a floured surface.
  3. Cut the dough into smaller portions and roll into long thin sausage shapes. Cut the sausage-shaped rolls into 3 cm pieces, then roll into balls.
  4. Gently press a fork into the balls to get an indented mark on the gnocchi.
  5. To cook, add the gnocchi to a large saucepan of boiling salted water and cook for 3 minutes, or until they float to the surface. Drain.

Note:

  • The best potatoes to use for gnocchi are white-fleshed floury potatoes. Yellow-fleshed waxy potatoes are not suitable for making gnocchi as they turn to glue! As long as you use a floury potato, you should be able to achieve the perfect gnocchi.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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