There are a few different ways to make gnocchi. This recipe has always worked well for me. Gnocchi is delicious, cheap and easy to make, and is a good way to impress your friends at dinner parties! It is a bit messy in the kitchen though.
- Half a medium sized potato for every person
- White plain flour
- Salt and pepper
- Egg (optional)
1. Boil the potatoes. Here you have two options, either peel the potatoes, cut them into quarters and boil them, or boil them whole with the skins still on, and then peel them after. Option 1 is easier, option 2 is more hassle, but it has the benefit of letting less water into the potatoes, apparently giving a better texture to the gnocchi. I’ve done it both ways and can’t decide which I prefer, so experiment!
2. Mash the potato.
3. Add a few handfuls of flour, and a pinch of salt and pepper. You can also add a pinch of ground nutmeg i you like, it gives a really good taste.
You could also add some chopped fresh herbs here too if you wanted to.
You can also add an egg if you want to, it changes the texture and flavour a bit, either way is good.
4. Mix the potato and flour with your hands to make a dough. You should try add as little flour as possible, I think about equal parts potato to flour but it is a rough estimate! It can be tempting to keep adding flour as the dough seems to just eat it all up, but apparently this is not good for the texture. The dough should come together nicely and not be too sticky or wet.
5. Now you should have a nice ball of dough and it’s time to get messy!
6. Put flour on the work surface and roll pieces of the dough into long snakes about the thickness of your thumb. Cut these snakes into equal length pieces. It doesn’t really matter how big, around 2 – 4 cm or so long. Put some flour on a dinner plate or a chopping board to keep your gnocchi pieces on while you roll out more.
7. Add your raw gnocchi to a large pan of boiling, salted water. It is best to do this in batches, so around one dinner plate worth of gnocchis at a time, otherwise they might all stick together.
The gnocchi will sink to the bottom, when they float they are ready!
While you are waiting for the gnocchi to be ready you can keep rolling out more from the dough ball if you still have some.
8. Put the cooked gnocchi in a colander or sieve with a towel or lid on top to drain and keep it warm while the others cook.
9. Your gnocchi is ready. It is really nice with fresh sage cooked in butter, or pesto, salad, any type of sauce, or cheese, or anything! Also if you make too much dough, you can wrap it up raw and keep it in the fridge for a few days, it might go a bit grey but it will still be tasty!