We all agree that one of the nicest things to enjoy in the middle of a winter storm is a nice big bowl of freshly made potato gnocchi. All you need to do is match it up with your favourite sauce and a little shaved parmesan. Then you have a perfect start to a relaxing winters night. Don’t forget to add a serving of garlic bread and a glass of wine, if that’s your style.
Fresh Potato Gnocchi
Description
Traditional dumpling style potato gnocchi
Ingredients
Instructions
Method:
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Boil the potatoes until nice and tender. Then let them cool before peeling off the skins.
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Mash the potatoes and then place the mash onto a chopping board.
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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.
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Cut it roughly into 4 balls. Then roll each ball out into a sausage like shape.
Cut the sausage into smaller, gnocchi sized pieces, approximately 3 cm is a good size.
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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.
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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.
