Potato GnocchiCourse: First CourseCuisine: InternationalDifficulty: Easy
When gnocchi are made correctly, these pillows of perfection are soft, delicate, silky-smooth and airy. Who knew potato dumplings could be so heavenly and be able to live-up to the hype? Using a ricer to mash the potatoes will keep them aerated and soft. Never use a food processor unless you’re looking for a chewy potato glop.
100g All-Purpose Flour
- Wash the potatoes.
- Place in a large pot of cold water that’s enough to cover the potatoes. Turn on the heat to high. From the moment the pot starts to boil, begin counting to 30-40 minutes or when the potatoes are tender and easily pierced by a fork. Once tender, drain the potatoes.
- While the potatoes are still hot, the skin will be easily peeled away.
- Place flour onto a flat wooden surface in the shape of a volcano.
- Place the potatoes into a ricer and mash them into a separate bowl. Allow the potatoes to cool.
- Add the potatoes to the flour. Beat the egg lightly and add it to the potatoes and flour.
- Add a pinch of salt and knead the mixture with your hands until you get a malleable but firm dough that holds its shape. Avoid over-working the dough. You want the gnocchi to maintain it’s light and airy texture.
- Take a portion of the dough and roll it out into long tubes with a diameter of 2cm. If the dough is sticking to the surface, lightly dust it with flour. Cover the dough that’s not being used with a damp cloth or wrap in cling film to prevent it from drying out.
- Cut the strands into 2cm pieces and make an indentation in the middle of each one. If you have a gnocchi board, you will take each piece and roll it on the board to create ridges.
- Take care and place formed gnocchi, with plenty of space in between them, on a tray with a cloth that’s slightly floured.
- When ready to cook, place the gnocchi in boiling salted water. When the gnocchi float, they’re ready to be strained and served.