Basic gnocchi recipe
This dish is the basic recipe for making potato gnocchi to which you can add a sauces of your choice.
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- 275 g (10 oz) potatoes, ideally Desiree or King Edward
- 1 egg, beaten
- 95 g (3½ oz) plain flour, sifted
- Salt and freshly ground black pepper
- In a large pan, cover the unpeeled potatoes with boiling water salted water
- (Boiling in their skins prevents too much water being absorbed into the potatoes so try not to damage the skins)
- Bring back to the boil, cover and simmer for 25 minutes
- Drain, pat dry on a tea-towel and allow to cool so they can be handled safely
- Run the skins off and pass through a potato ricer or use a hand whisk to break up into a very fine mash. It's worth taking care over this you will have lumpy gnocchi
- Add the sifted flour and half of the beaten egg
- Knead with your hands to a soft dough, correcting with extra egg or flour if too wet or dry
- Transfer to a floured cutting board, dry and dust your hands with extra flour
- Divide into four and roll each piece into a sausage about 1 cm (1/2") diameter then cut into 2.5 cm (1") sections
- Using the times of a fork, press flat into each piece to make the sauce-holding pattern, the rougher the better, we want rustic!
- Cover and chill until required
- (Gnocchi does not keep well without discolouring so only make what you are going to use on the day)
- Warm a serving dish in the oven
- In a large pan, bring 4 litres (7 pints) of water to a simmer
- Add the gnocchi and cook for 3 minutes, they will float after 2 but still need another minute
- Drain, transfer to the warm serving dish
- Drizzle your chosen sauce over the gnocchi and serve immediately
Gnocchi & gnocchi related recipes:
- Gonocchi information page
- Basic gnocchi recipe
- Gnocchi with sage and garlic butter
- Roasted butternut squash and Capricorn goats' cheese gnocchi
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