Potato gnocchi

Potato gnocchi

By
From
Alimentari
Serves
6
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
1 teaspoon salt
1.6kg waxy potatoes, peeled and chopped
50g parmesan cheese, finely grated, plus extra to serve
200g plain flour, plus extra for dusting
2 eggs
2 egg yolks
1 quantity see method for ingredients
or 1 quantity see method for ingredients
or 1 quantity other sauce of your choice

Method

  1. Fill a large saucepan with cold water. Add the salt and potato and bring to the boil. Cook for about 10 minutes until tender. While still hot, mash the potato until very smooth (for best results use a potato ricer or a Mouli grater).
  2. Gently mix in the parmesan, flour, eggs and yolks and season with salt and pepper. Mix gently to form a soft dough. Do not overwork.
  3. On a lightly floured work surface, divide the dough into a few portions and roll into long sausages. Using a butter knife, cut into 2.5 cm lengths.
  4. Bring your sauce of choice to a gentle simmer in a wide-based frying pan over medium heat.
  5. To cook, bring a pot of salted water to the boil. Carefully drop in the gnocchi. The gnocchi will float to the surface when cooked. Transfer the gnocchi to the sauce using a slotted spoon. Simmer for 2 minutes.
  6. Serve topped with grated parmesan.
Tags:
alimentari
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