Gnocchi is made with mashed potato and flour and a little egg. It’s a sort of Italian dumpling and an alternative to pasta. This recipe is for Gnocchi only and can be added to any sauce.
The picture which shows gnocchi in a tomato and basil sauce.
It is best to use a floury potato and the best varieties are Desiree, Estima, King Edward and Maris Piper.
225g floury potatoes, in their skins
80g plain flour
¼ tsp salt
½ free-range egg, beaten (approximately 20g)
Wash and then bake the potatoes in their skins for 50 minutes, or until very soft and leave to cool. The time will depend on the size of the potatoes.
When the potatoes are cool, scoop the flesh out from the skins using a teaspoon and discard the skins.
Mash the potato and then put it in the fridge to cool.
Once cool, mix the potato mash with the flour, salt and egg to make a firm dough. Don’t add the whole egg as it will make for a sticky dough. I weighed out exactly 20g of whisked egg and that made the perfect dough.
Roll the mixture into a 1cm diameter sausage. This will be quite a long sausage; you may need to cut it in two.
Once you have your sausage of dough, cut it into 2cm lengths to form your gnocchi.
Cover and set aside while you make your sauce.
To cook the Gnocchi:
Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface.
Drain and add to your sauce.
As an alternative, you can add the raw gnocchi to this Butternut Squash Bake and it will cook in the oven in the sauce.