Home-made Gnocchi

Serves 6 – 8

Plain Potato Gnocchi

Take 1 kg of potatoes – peel, chop and steam until tender then mash well whilst hot (no lumps please). Add 200g of plain flour, 1 egg and a teaspoon of salt. This will create a soft dough. Use a little more flour to roll out the dough into thin sausages about 1.5 cm in diameter. Chop the sausages up into individual pillows of gnocchi. Turn each dumpling onto the side and press a fork down on it to create that familiar shape. You can leave them as pillows but I think that’s a bit lazy.

Cook in salted, boiling water – they’re done when they float to the surface (1-2 minutes).

I have used a number of recipes and this one with proportions from The Silver Spoon is the best for me. But they lie when they say this much feeds 4 – the recipe makes loads of the little blighters (2 batches pictured below – and those are 12 inch plates).

Sheen Suppers Gnocchi Production


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