My second attempt at gnocchi in 20 years. This one was a (relative) success, as the first attempt disintegrated into the pan of water if I remember correctly. But I think there is room for improvement. Any tips gratefully received.
Serves 4 as a light meal/lunch
1kg floury potatoes
1 free range egg
300g plain flour
Salt & pepper
Roughly cube the potatoes. Bring a pan of salted water to the boil and boil the potatoes for 12 minutes. Drain through a colander and leave to steam for a couple of minutes.
Mash in the saucepan and then tip out onto a clean work surface. Make a well in the centre and break the egg in, sprinkle over the flour, and season well. Mix roughly with a fork, then get stuck in with your hands. It will be sticky at first! Fold the sides in on themselves until you have something that resembles a smooth dough/pastry ball.
Slice the dough into rough slices then roll out on a floured surface to about a 2cm diameter. Chop into 2cm lengths and your gnocchi are prepared!
Bring a large pan of salted water to the boil. Cook the gnocchi in batches, dropping half into the boiling water at a time. When the gnocchi rise to the surface of the boiling water they are cooked (about a minute or so). Toss in homemade pesto or tomato sauce and serve immediately.
Twitter: leesashomemade
Instagram: leesashomemade
Facebook: Leesa's Homemade
No comments:
Post a Comment