Fresh gnocchi is wonderful! Light and fluffy parcels of potato and flour. Hats off to the folks who first discovered it. All you need is two main ingredients, a little time and a sauce to go with them.
You could add some homemade garlic bread ton the side.
Ingredients:
- 1 kg of potatoes
- 100 grams of 00 Tipo flour
- Pinch of salt and pepper
Method:
Boil the potatoes until nice and tender. Then let them cool before peeling off the skins.
Mash the potatoes and then place the mash onto a chopping board.
Sprinkle the flour over the top of the potatoes and add some salt and pepper. Then squish it all together with your hands. You want to turn it into a rough dough.
Knead it for a few minutes, you don’t have to be too particular with it like a bread dough, you just want to lightly bring it together, but don’t over do it or the gnocchi will end up a bit tough.
Cut it roughly into 4 balls. Then roll each ball out into a sausage like shape.
Cut the sausage into smaller, gnocchi pieces, approximately 3 cm is a good size.
Let the gnocchi sit for 5 minutes to rest before cooking. Then pop them into a pop of boiling water. They will only take a minute or so to cook. They are ready when they gently float to the surface of the water.
Match them up with your favourite sauce, a little fresh basil and a grating of parmesan over the top.
You can freeze the gnocchi, simply let them sit for an hour or two before placing them in a freezer bag. You can also give them a light dusting of flour to help them from sticking together.
