Gnocchi Di Patate (Potato Gnocchi)

By Miss Friday's Feast

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Ingredients

1kg potatoes (King Edward or Maris Piper), unpeeled
150g ‘00’ or pasta flour (you can also use very strong white flour)
1 egg

Details

servings 4
Level of difficulty Difficult
Preparation time 30mins
Cooking time 5mins
Cost Budget Friendly

Preparation

Step 1

Cook the potatoes in a large pan of boiling salted water until very tender – this could take a while, depending on their size. Drain and peel them while they are still hot, either by holding them in one hand on a folk or with a cloth, and peeling the skin with a knife in the other hand. (This might seem odd, but cooking the potatoes in their skin gives them so much more flavour and stops the water from penetrating the potato).

Step 2

Pass the peeled potatoes through a potato ricer into a bowl. If you do not have a ricer mashing them will suffice. Stir in the egg using a wooden spoon and season. Add the flour to form a soft, pliable dough.

Step 3

Flour the work surface, turn out the dough, kneed the ingredients together, adding a little more flour if the dough is sticking to your hands or work surface. The more flour you add at this point the heavier the dough will be, so only add more flour if it’s very sticky.

Step 4

Roll out the dough into long sausages and chop between 2cm and 4cm in length. Store the gnocchi on a well floured surface whilst you make the rest. You can them roll them over the tines of a folk for texture or make an indentation in the top with your finger – this means more sauce will stick to them – or you could simply leave them pillow shaped and plain.

Step 5

Set the gnocchi aside while you make the sauce (see below). Then come back to the next step.

Step 6

Bring a large pan of salted water to the boil and drop in the gnocchi, you might want to do this in two batches. They cook so quickly that the first batch won’t have a chance to go cold. They are cooked when they bob back up to the surface – this takes about 2-3 minutes. Drain well and toss with the sauce (recipe below).