Home made gnocchi for 4 people
1kg/2¼lb large floury potatoes
2 egg yolks
200g/7oz plain flour
1 litre/1¾pts water or chicken stock
Cook the potatoes in their skins in salted boiling water until tender. Drain and cool just enough so you can handle them
and peel. Mash the potatoes or push them through a potato ricer into a large bowl. I think a potato ricer is best, as it makes the gnocchi a bit lighter.
Add the egg yolks and the salt and mix. Then add the flour bit by bit, incorporating it into the potato using a fork. This should form a slightly sticky dough.
Tip the dough onto a well-floured surface and using your hands, roll out into long sausage shapes about 1-2cm/½-¾” thick and then cut them into 2cm/¾ lengths.
At this stage you can freeze the gnocchi. Place on a well-floured tray, making sure they don’t touch each other and put
them into the freezer. When frozen, shake off the excess flour and put into freezer bags. Use within 3 months. Cook from frozen allowing 1-2 mins extra cooking time.
To cook the gnocchi.
Bring a large saucepan ¾ filled with water or stock to the boil. Add the gnocchi and simmer until they rise to the surface and then cook for a further 1 min. Use a slotted spoon to remove the cooked gnocchi to a preheated serving plate. Do not over fill your saucepan with too much gnocchi. Cook a small batch at a time.
Serve with fresh pesto and parmesan cheese or there are lots of different sauces you can use eg. Ragu, gorgonzola, mushrooms, etc.