Potato Gnocchi don’t come from one particular region in Italy, but they are more of a northern thing.  A sort of pasta for potato lovers. They are fairly easy, although time consuming to make. You can however freeze the gnocchi. Cook from frozen for 6-7 minutes. Some people like to make ridges using a fork, grater or a special tool. I don’t bother as this takes ages and I don’t think it adds much to the dish.

• 1 kg potatoes
• 1 egg
• 300 g 00 flour
• salt and pepper
• olive oil

1. Put the unpeeled potatoes into cold, salted water and bring to the boil. Cook for about 20 minutes until tender.
2. Peel using a kitchen towel to protect your hands from the hot potatoes.
3. Mash the potatoes preferably using a potato ricer or vegetable mill.
4. Add the egg and mix quickly to avoid it cooking from the residual heat in the potato.
5. Add the flour and knead until you get a smooth dough. This shouldn’t take too long.
6. Break off a fist sized piece of dough and roll out a sausage about 3cm wide. Cut into 2cm pieces.
7. To cook, tip the gnocchi into boiling salted water. They are ready when they have all floated to the surface.
8. Drain the gnocchi and toss with a little olive oil to stop them sticking together.

Serve the gnocchi with a simple tomato sauce or maybe plain with a little parmesan.

Filed under: Eggs, Other, Potatoes, Primo - first course, Recipe, Vegetarian