Gnocchi di Patate





1kg potatoes  
200g plain flour  
1 egg  
  sea salt  


Steam the potatoes for 25 minutes or until tender, then mash with a potato masher or pass through potato ricer while they are still hot. Stir in the flour, egg and a pinch of salt and knead to a soft, elastic dough. Be careful with the ratio of potato to flour; if there is too much flour, the gnocchi will be too hard; if there is too much potato, they tend to disintegrate while cooking.

Shape the dough into long rolls just over 1.5cm in diameter and cut into 2cm lengths. Press them gently against the underside of a grater and arrange on a tea towel dusted with flour.

Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface. Drain, put on a warm serving dish and pour your chosen sauce over them.

Source: The Silver Spoon

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