The last of our potatoes had been dug up from Huthwaite Farm a month ago. They sat in the fridge for a week or two, as they were all different shapes, sizes and didn’t look very appetising (I mean inspiring). Finally I came up with something I have always wanted to try to master. Gnocchi.
When I left home and moved to the city my first job was at an Italian restaurant. Needless to say a cocky 18 year old thought she could make gnocchi. My first and last attempt was a disaster, little rock balls which tasted like flour. Plus I made thousands of them as I just kept adding flour as they just didn’t seem sticky enough.
Here I am thirteen years on from that experience and I have learnt a thing or two about dough. I wanted to make light and fluffy little pillows of potato goodness. Can I get a ‘Woo Hoo”, because I nailed it. The only thing left to work on is to make them look pretty. Who knows rustic gnocchi might be the new thing.
Below is my practical recipe for homemade gnocchi
- 500g potatoes, skins removed
- 150g flour
- 1 egg
- Start off by boiling your potatoes until tender about 20 minutes. Drain well and allow to cool slightly.
- Pass through a ricer OR if you are like me and only have practical utensils in your kitchen puree with a stick blender making sure to remove all lumps. Allow to cool further.
- Add the egg and salt and mix through the potato, finally add the flour and bring the mixture together to form a dough.
- Divide the dough into three. Working with one piece at a time roll out to form a long sausage about 2cm wide. You will need to flour your hands and your work surface when doing this.
- Cut the sausage into 2cm lengths and place on a lightly floured board. Then repeat with the remaining dough.
- Bring a large pot of salted water to boil.
- Cook the gnocchi for 2 -3 minutes or until they are floating on the surface. Drain and rinse with cool water to stop them sticking together. Also for an extra precaution I like to drizzle a little oil over them too.