Home-made gnocchi. Something impressive you can make with a few spuds, some flour, and an egg. Make a batch of it and freeze it for whenever.

Suitable for vegetarian diets.*

Takes 60 mins.

Makes 4 servings.

600 g potatoes
1 eggs
100 g flour

Wash the potatoes and boil them whole, in their jackets, until cooked (takes about 40 mins, depending on the size of the potato - you should be able to push a knife through the center with even resistance). Once cooked, drain the pot and leave to cool until they can be handled. Scrape off the skins with a blunt knife or spoon. Put the potatoes in a bowl and mash thoroughly, so there are no lumps remaining. Mix in flour, salt and egg, and knead for a few minutes until it's a soft dough, adding flour as necessary to prevent it from becoming sticky. Taking a fistful at a time, roll between your palms to form into a long clindrical log, approximately a thumb's thickness. Use a blunt knife to cut each cylinder into 2cm sections (hencerth referred to as 'gnocchi'). Take each gnoicchi and roll it over a fork to create an impression. The idea here is that this increases the surface area, and therefore its ability to hold sauce. It's also your signature stamp on each gnocchi, so feel free to be creative (e.g. use a grater). Place each gnocchi on a plastic plate (i.e. not ceramic) so the edges don't touch. (Gnocchi will stick to ceramic surfaces, and to each other, and are a pain to separate.) Either use them immediately, or freeze them or they will settle and stick to the plate. To cook, drop into boiling, salted water. Once they float, they are cooked. Fish them out with a cieve or special pasta spoon (with drainage holes) as they float to the top. To freeze, place the plate of gnocchi into the freezer immediately. Once they have frozen, the gnocchi can be scraped into a plastic container.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.