I'm happy when I’m eating gnocchi! And it's actually super simple to make your own. Pairs well with um…anything? Bolognese, burnt butter and spring vegetables, a super simple tomato and butter sauce, pesto, creamy mushroom, vodka sauce, gorgonzola, etc.
Gnocchi
Ingredients
- 1kg floury potatoes (such as red desiree potatoes)
- 200g ‘00’ flour
- 40g Parmesan, finely grated
- 1 egg yolk
Method
- Bring potatoes to a simmer in a pot of cold, salty water.
- Cook potatoes until tender (40-50 mins). Test they are cooked by inserting a skewer or small knife.
- Halve potatoes and push through a potato ricer (or use a masher).
- Allow potatoes to cool on a tray in the fridge, covered with a tea towel.
- In a bowl, gently combine potatoes with remaining ingredients (make sure you don’t overwork the dough here).
- Cut dough into four pieces and roll each piece out onto a floured surface, then cut into pieces using a bench scraper or knife.
- Cook in boiling water, straining when they float to the top. If you do not wish to use immediately, lift into a bowl of iced water using a slotted spoon, then strain and toss through oil to prevent sticking together and store in the fridge or at room temperature.