Updated: Jan 24
Potato Ricer - optional
1 cup of plain flour
1 fresh egg
1/2 cup of parmesan - optional
Makes approx enough for one serve of gnocchi. If you have more people, increase the amounts to suit the number of people.
Cook your potatoes – many recipes will say steam or bake with the skin on and peal after. You can do this, or simply peel, quarter and drop into a saucepan of salted water and cook until soft.
Once cooked, you need to mash. The easiest way is with a potato ricer or mandolin. If you don’t have either of those, mash until completely smooth with a potato masher.
In the bowl with the mashed potato add the egg and half of the flour (parmesan as well if you are using it) and start working it together.
Once it looks like dried scrambled eggs, turn it onto a lightly floured surface. Start making it into a ball. If it is sticky, add more flour.
Once you have made it into a ball, knead very gently on a lightly floured surface for 30seconds to bring it all together.
Divide the dough into 2 logs and roll each into a rope, roughly 1.5cm thick. Get a sharp knife and chop off pieces roughly the size of the top of your thumb.
I like to roll the Gnocchi down the back of the fork to make groves, or with a gnocchi board, this is completely optional but does help the sauce stick to the Gnocchi.
Boil a large saucepan of salted water, drop in half of the Gnocchi and gently stir so they don’t stick. As soon as they rise to the surface (2-3 minutes), they are cooked. Remove, rinse and drain the Gnocchi. Repeat with the remaining Gnocchi.
Serve with your fav sauce, I like a simple Sugo with mine.
If you aren't cooking it immediately, store in a single layer in the fridge, covered in glad wrap for up to a day. Gnocchi can also be frozen and when cooked, should be cooked from frozen as per the instructions above.