Potato Gnocchi is a traditional Italian recipe for a classic accompaniment of a potato, cheese, flour and egg dough cut into rounds and boiled in water until tender. The full recipe is presented here and I hope you enjoy this classic Italian version of: Potato Gnocchi.
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Ingredients:
1kg floury potatoes, scrubbed but not peeled
2 medium eggs
180g flour, sifted
60g parmesan cheese, finely grated
1/4 tsp sea salt
1/4 tsp ground pepper
Method:
Bring a pan of lightly-salted water to a boil. Add the potatoes and boil until tender (about 25 minutes).
Whilst still hot, drain, peel the potatoes then pass through a ricer. Set the potatoes aside until completely cold (you can do this the day before and store in the refrigerator).
On a board, form a 'mountain' with the cooled riced potatoes. Add the sifted flour, Parmesan cheese, salt and black pepper.
Make a well at the top of the mountain and crack in the eggs.
Working from the eggs outwards, begin mixing eggs with the potato until completely blended.
Cover with a slightly damp cloth or a bowl and set aside to rest for 30 minutes.
Roll the dough into a 60cm long rope about 2cm in diameter then cut into 12mm long pieces.
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Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
To cook, bring a large pan of water to a boil, add the gnocchi. They will initially drop to the bottom of the pan. Continue boiling for about 2 minutes, or until the gnocchi float to the top of the pan. At this point they are done.
Remove with a spider and serve with your favourite sauce.
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