I love stodgy food and gnocchi is one of my favorite all time foods. Making homemade gnocchi may seem like a big task but it is actually super easy and very cheap to make. Choosing a good mashing/baking potato that is floury is important. I usually use Agria potatoes.
Serves 4
1kg potatoes
200g flour
1/2 teaspoon salt
Peel potatoes, if large chop in half or if small to medium leave whole. Boil until soft, I usually microwave mine in water for 25 minutes. Drain water and while still hot use a potato ricer to create a fluffy mash. Alternatively if you don’t have one (like me) gently crush then push potatoes through a sieve with the back of a spoon. Add half the flour and 1/2 teaspoon salt to your mix and combine then slowly continue to add flour until you get a smooth dough that is just not sticky. Getting the flour ratio right is important as adding to much flour will make them dense but not enough and they can fall apart. You may not use up all the flour or may need a little more. Once you have a nice dough knead for a few minutes then cut into 4 even parts. On a floured bench and with floured hands gently roll one quarter into a long slug. Cut off pieces about 2cm width by cutting and flicking them with your knife to form your gnocchi. Place on a floured tray and feel free to make little indents by rolling them away with your thumb or using the back of a grater to create spaces for your sauce to stick. Repeat with the 3 other quarters. Now you are ready to cook your gnocchi.
In a pot of gently simmering water add about 1/4 of your gnocchi. After several minutes they will start to float. This means they are ready and you can scoop them up with a small sieve or spoon. Place in a greased dish.
Serving ideas: Once cooked place gnocchi in a pan with a small amount of oil and fresh sage and cook until golden on each side. Alternatively add to a baking dish, top with pasta sauce and breadcrumbs and bake in the oven for 10-minutes, bon appetit!