Basic Potato Gnocchi  Veg  HT  CD MC ACC Italian  40mins

Serves 4 as a main course or 8 as a side dish (accompaniment)    Hot Cold  Vegetarian  Vegetables  Main Course  Accompaniment  Dairy Free  Italy  Europe

Ingredients
675g/1 ½ lb Floury Potatoes e.g. Maris Piper, King Edwards
Up to 4 Egg Yolks (Optional)
Salt and Pepper
225g/8oz Plain Flour plus extra

Instructions

1. Cook the potatoes until completely tender. This can be done by baking or boiling in their skins or cooking in the microwave. Whichever method you choose, the potatoes should be as dry as possible once cooked. Microwaving in their skins (pierced with a fork or scored with a knife) is recommended as it quicker.

2. Once cooked, peel the potatoes then mash with a fork or potato masher until smooth or pass through a ricer. Do not beat the mixture or add any milk or butter.

3. Whilst still warm, place the potato in a large mixing bowl season with salt and pepper then add the eggs if using and ¾ of the flour and start mixing together with a knife.

4. Using your fingertips, continue adding more flour until the dough is no longer sticky. You may have to add less flour or more flour, depending on the wetness of your potato mixture but do not knead or overwork the dough.

5. Once you have a non-sticky dough, divide the mixture into 4 or more portions. Working 1 portion at a time, transfer to a well floured work surface and roll into a sausage shape, no thicker than 2cm/¾ “ in diameter then cut the sausage into pieces no longer than 2.5cm/1”.

6. Lightly dust all the pieces with flour then make shallow ridges in each piece with the tines on the back of a fork. Roll the dough off, lightly fold or roll in half and set aside on a lightly floured flat tray or plate. Repeat with all the pieces before moving on to the next portion, making sure you keep the formed gnocchi separate once they have been formed.

7. Once all the dough has been shaped into gnocchi, cook as soon as possible. Alternatively, you can freeze the gnocchi at this stage by placing them in a single layer on a flat tray, freeze for an hour or until hardened, then transfer to polythene bags.

8. To cook - bring a wide pan of around 10cm/4” deep of salted water or stock to the boil. Whilst the water is still at a rolling boil, add the gnocchi stir gently a couple of times then leave to cook for a few minutes or until they rise to the surface. It’s best to cook in batches so you don’t over crowd the pan otherwise the pieces will stick together.

9. Once cooked, drain with a slotted spoon and transfer to a warm dish before cooking the rest of the gnocchi. Make sure you bring the cooking liquid back to a rolling boil before adding the next batch.

Serve hot with melted butter, grated cheese or a sauce of your choice or allow to cool at room temperature, dress with a little olive oil and refrigerate until ready to serve. Can be used as cold pasta in salads etc.
 

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