Ingredients
900g starchy potatoes
peeled (e.g., russet potatoes)
2 egg yolks
1½ cups tipo 00 flour
approximately
2 pinches salt
pepper
a good lashing
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 Steamer
- 1 Potato masher
- 1 Large saucepan
- 1 Slotted spoon
- 1 Fork
- 1 Plate
Instructions
- Wash potatoes then pat them dry. Steam the potatoes until soft.
- Mash the potato finely then turn out onto floured surface.
- Add 1 egg yolk and 3/4 cup of flour. Combine using your hands.
- Add remaining egg and enough of the remaining flour that you create a smooth, silky dough.
- Cut the dough into 6 even-ish pieces.
- Roll each piece of dough on a floured surface into a long snake and then slice into gnocchi size portions (roughly 1 inch).
- Give each cut piece a little roll and then press with the back of fork. Put onto floured plate, ensuring none of the gnocchi touch each other.
- Bring a large saucepan of water to the boil.
- Drop half the prepared gnocchi in piece by piece. When they rise to the top, remove each piece from the boiling water with a slotted spoon.
- Drain and drop into your simmering sauce.
- Repeat with the second half of the gnocchi.
Notes
Tip
Serve gnocchi with Napolitana sauce (1 finely diced onion, sliced garlic, 1 tb olive oil, basil, oregano, 2 x 420g tins crushed tomatoes, slosh of red wine, 1 1/2 cups of water and a tablespoon of tomato paste) and finely grated parmesan cheese on top.
Variation
You could use plain flour if you do not have the tipo 00 flour, but plain flour does not have the same strong glutinous properties and the gnocchi may become soggy during cooking.
