These deliciously pillowy little dumplings are discovered throughout Italy in a wide range of kinds – the pasta-like Sardinian malloreddus, the semolina-based gnocchialla romana and the ricotta clouds of Tuscan gnudi, to call however a couple of – however it’s the fluffy potato model of the north that has achieved the best fame overseas, they usually’re surprisingly easy to make.
Prep 5 min
Cook dinner 1 hr 40 min
Serves 6
1kg giant desiree potatoes, or different medium-sized potatoes, all roughly the identical measurement
350g plain flour
½ tsp nice salt
1 pinch nutmeg (non-compulsory)
2 small eggs, crushed
1 Waxy or floury?
Although higher cooks than me favour a floury potato for his or her gnocchi, I at all times get the perfect outcomes from a potato with a medium starch content material, similar to desiree or maris piper. Warmth the oven to 200C (180C fan)/390F/fuel 6. In the meantime, wash the potatoes, dry them effectively and prick every one a couple of occasions, so that they don’t explode within the oven.
2 Bake the potatoes
Ideally, the potatoes must be elevated above the baking tray so that they don’t develop too arduous a pores and skin; if attainable, put them on a rack or cowl the bottom of the tray with rock salt. Bake for about an hour, till fully cooked by way of: the timing will rely upon the scale of the potatoes, so examine them usually in the direction of the tip.
3 Peel the potatoes
As quickly as they’re cool sufficient to deal with, peel off the skins and discard them: although I’m not counselling burning your self within the service of supper, the extra you let the potatoes cool earlier than making the gnocchi, the chewier the completed outcomes might be, so it pays to get in there as quickly because it’s secure to take action.
4 Rice the potatoes on to flour
Whisk 250g of the flour with a half-teaspoon of nice salt and a pinch of nutmeg, if utilizing. Tip on to a clear floor. Working from roughly elbow top, push the potatoes by way of a ricer (or a nice sieve) on to the flour. Make a effectively within the center.
5 Add the eggs, then combine
Pour the crushed eggs into the effectively, then combine every thing together with your arms till it comes collectively right into a tender dough; add extra flour, if essential, however cease mixing the second it comes collectively; once more, an excessive amount of flour will make your gnocchi powerful.
Collect up the dough and put aside whilst you clear the work floor and mud it with a little bit extra flour.
6 Flatten the dough, then reduce
Put the dough again within the centre of the work floor and flatten it right into a roughly 1½cm-thick sq..
Reduce this into 1½cm-wide strips, then, working separately, roll the strips into lengthy sausages.
Line up all of the sausages collectively, then reduce all of them into 1cm-wide segments.
7 Form the gnocchi
Mud the gnocchi evenly with flour, then roll every one over the again of a fork, urgent your thumb into the dough as you achieve this, so it will get grooves on one facet and a little bit indentation on the opposite (movies on-line might assist). You possibly can at this level put them on a floured tray, cowl and refrigerate till prepared to make use of.
8 Cook dinner the gnocchi
Deliver a big pan of salted water to a boil, then flip right down to a simmer and tip in half the gnocchi. Stir, then watch for them to rise to the floor. Depend slowly to 10, then take away with a slotted spoon and maintain heat whilst you cook dinner the remaining. Toss together with your chosen sauce and serve.
9 Serving ideas
Gnocchi are nice with a meaty ragu, or a tomato sauce, however my favorite method to eat them is with butter and sage. Soften 200g butter in a large pan over a medium warmth. As soon as it foams, add a small handful of contemporary sage leaves, season and proceed cooking till the butter is brown and nutty. Take off the warmth, toss with the gnocchi and serve sizzling.
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