SERVES 4 TOTAL TIME 40 minutes DIFFICULTY medium
Some recipes include eggs but I rather not use them because that’s how my mom thought me and this way are lighter and vegan too!
Put the potatoes with the skin on in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer for about 25/30 minutes until tender. Sprinkle some flour over a large clean board. Drain the potatoes and mash them on to the board thought a ricer while still warm. You don’t need to peel them as the skin-peel should remain on the ricer. Make a well in the centre and season with salt (Fig. 1). Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic (Fig. 2). Depending on the potatoes, you may need to add more or less flour.
Cut a piece of dough and roll into a sausage about 1,5 cm thick (Fig. 3). Slice into 2 cm lengthways (Fig. 4), roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor (Fig. 5). Set aside on a floured dish cloth.
Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until rise the surface. Remove with a slotted spoon and toss with your sauce.
Recipe
Gnocchi from Scratch
Ingredients
- 500 gr floury potatoes
- 130 gr plain flour + extra for dusting
- salt to taste
Instructions
- Put the potatoes with the skin on in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer for about 25/30 minutes until tender.
- Sprinkle some flour over a large clean board.
- Drain the potatoes and mash them on to the board thought a ricer while still warm. You don’t need to peel them as the skin-peel should remain on the ricer.
- Make a well in the centre and season with salt (Fig. 1). Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic (Fig. 2).
- Depending on the potatoes, you may need to add more or less flour.
- Cut a piece of dough and roll into a sausage about 1,5 cm thick (Fig. 3). Slice into 2 cm lengthways (Fig. 4), roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor (Fig. 5). Set aside on a floured dish cloth.
- Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until rise the surface. Remove with a slotted spoon and toss with your sauce.
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