Gnocchi

I love Italian food...

Of any kind!

Gnocchi is a favourite of this family.  I don't get to make it often and tend to make a huge batch and freeze it.  I sometimes buy it however find that it can be heavy and or gluey!

Gnocchi should just dissolve on your tongue not have to be chewed.  This is a great recipe to make ahead and get the kids involved with, they will have fun rolling the potato into sausage shapes for you to cut up.

Once cooked you can simply toss in your favourite sauce and serve.  Or you could drop these in your favourite soup just before you serve it so that they cook through.

How do you like your Gnocchi?  What sauce do you like?  Could you stop at just one bowl full?


500g peeled potatoes
1/2 cup plain flour
salt and pepper
1 egg, beaten

Boil your potatoes until cooked.

Push your potatoes through a potato ricer, I find this gives you a wonderful fine texture and very smooth mash!

Here you will need to work quickly.  With a fork mix the flour, salt and pepper through your potatoes until combined,  work quickly with the next step or you will have scrambled egg here.  Beat the egg through the potato mixture until combined.

On a well floured work surface or sheet of baking paper (as this step is messy) place a large spoon of the potato mix and roll into a log.  You don't want to over work the dough or it will become tough.

When you have a log of the desired thickness use either a sharp knife or a kitchen cutter to cut into small pillow shapes.

Here you can place the Gnocchi on a floured baking sheet and cover with a sheet of plastic wrap, let them rest in the fridge until your ready to cook them.  Alternately you can stick them in the freezer until frozen and then bag in ziploc bags.

If cooking from fresh ensure you have salted boiling water and have your sauce ready as these literally only take 2 to 3 minutes to cook.  Place them in the boiling water and wait for them to float to the surface, allow to cook for a further minute then toss in your sauce and serve.