Tradition starts at the table.

How to make Potato Gnocchi

How to make Potato Gnocchi

How to make Potato Gnocchi

As the weather finally cools down my cooking is edging more and more towards comfort cooking. And there is not much that is more comforting than a delicious serving of Gnocchi. The temptation might be there to simply pick up a packet in the supermarket, but trust me – put in the small amount of effort required and experience total satisfaction.

Gnocchi is actually very simple to prepare from scratch, it just takes a little time.

Ingredients

2kg of potatoes

1kg of Coarse salt – yes that is 1 kilogram.

400gram of flour – I prefer using “OO” for this.

2 eggs, beaten

1/4 tsp of nutmeg

1 teaspoon of salt

Method

For the potato base simply preheat your oven to 160 degrees Celsius. Pour the salt into a oven tray large enough to take all your potatoes. Then spread out your potatoes on top and prick them.

Now into the oven and bake until they are nice and soft. This will depend on how big your potatoes are but you will need at the very least 1 hour.

Potatoes for gnocchi

After taking the potatoes out of the oven you need to work fast. One at a time, cut them in half and squeeze out the potatoes from the skins. Use a cloth for this and be careful. Those potatoes are hot!

potatoes for gnocchih

potatoes for gnocchi

The next step is to mash the potatoes. If you want silky smooth potatoes I suggest you use a ricer. They are a pain to clean but will give you the most amazing mash every time.

You will now have this:

potatoes for gnocchi

Add the salt and nutmeg to the flour. Carefully sift the dry ingredients into the mashed potatoes.

potatoes for gnocchi

And mix. Once the flour is mixed in add in the beaten eggs.

The mixture will be sticky.

Turn it out on a clean surface that you have dusted with flour. You may need to add up to 100gram if additional flour. It really depends on your potatoes.

Knead and add flour until the dough is soft and no longer sticky.

Your Gnocchi dough is now ready.

To shape the Gnocchi

Fill a piping bag with your mixture. I used a canvas piping bag (in other words the non disposable one) and piped a long sausage out onto a floured cutting board. Roll the sausage up and down a few times to coat with flour.

 

Then with a sharp knife or dough cutter portion your Gnocchi

 

To cook the Gnocchi

Prepare a large bowl with ice water before you begin.

Take a pot larger than you think you will need and fill with water. Put it on to boil. Once it starts to boil add in at least three teaspoons of salt. Your water should be very salty. Think of a day at the beach and you end up swallowing some seawater. That’s what you’re looking for.

Drop in the Gnocchi, but take care not to overcrowd the pot.

The water should be boiling but not rapidly. If the Gnocchi is rolling around in the pot it’s no good.

A gentle bubbling will suffice.

Once the Gnocchi comes up to the surface they are ready.

Remove using a slotted spoon and drop into the ice water to stop the cooking process.

The Gnocchi is now ready to be used in a dish of choosing.

I like to get the Gnocchi is butter until golden before adding a sauce, but I snuck a few pieces while cooking to test and they were amazing even just with a freshly ground pepper and salt.



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