Serves 6-8 people:
1kilo of floury potatoes whole and in their skin
300grams pain flour
1 egg
salt to taste
How:
Wash your potatoes and boil them in salted water until tender. Drain and peel while they are still warm.
Pass through a ricer if you have one, or mash them well.
Tip flour and mash onto work surface, make a well.
Break egg into well and add salt (need a lot).
I use a fork to break up the egg and start to work it into the flour, I then switch to using my hands to kneed the dough.
Work the dough into a smooth ball without crumbs or big bits of potatoes. Let the dough rest for about 15minutes.
Then cut it into batches and roll those batches into 2-3cm thick sausages.
Cut sausages into pillow shapes about 3-4cm long.
To make the ridges take a fork and gently press and push away from you, do not press too hard.
It takes a bit of practice and you can skip this step if you want to.
I just think it looks pretty and it’s supposed to hold the sauce in the ridges….little dip you make with your thumb would be enough.
Spread the gnocchi out onto a floured surface and let them dry a little.
To cook, bring a big pan with ample salted water to the boil.
Put in the gnocchi and let them boil until they start to float, take them out with a slotted spoon and add to the sauce of your choice. see here for the ripe from the photo
Recipe Italy ;-), photos Gardeninglady