Potato Gnocchi
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Light potato dumplings, gnocchi is a typical winter Sunday lunch dish in Italy.
  • 400g Floury potatoes - Maris Pipers or Desiree are good options. Try to pick the same size potatoes so they cook at the same time
  • 100g plain flour (plus some extra for the work surface)
  • 1 Egg
  • Salt
  1. Place the unpeeled potatoes in a pan of slightly salted, cold water and bring to the boil (15-20 minutes). They are ready when the skins starts to crack and you can insert a knife without resistance.
  2. Drain the potatoes and place them on a kitchen towel.
  3. Peel and mash them into a bowl, making sure they are lump-free. It’s easier to mash while still hot. Let them cool for 10 minutes.
  4. Spread a layer of flour onto a clean work surface and put the mashed potato onto the flour.
  5. Next crack an egg into a bowl and whisk. Add a small amount (a couple of tablespoons) to the centre of the mash. Add a little flour and mix the ingredients with your hands. Repeat until you have used all the flour, but keep back a little egg.
  6. Knead the mixture for 6-7 minutes until the dough reaches a good consistency – smooth and elastic, not sticky. Add an extra spoonful of egg if the mixture appears dry.
  7. Divide the dough into 3 pieces and roll each piece into a ball.
  8. Re-flour the work surface and roll your ball, making long sausage strips approximately the width of your thumb.
  9. Cut the strips into pieces of around 2½cm in length. Lay them onto the floury surface, not touching each other!
  10. Shape each piece into a rounded Gnocchi. You can flatten them slightly with a fork for a pillow shape.
  11. They are now ready to be boiled. You can boil them straightaway or leave them on a floured plate in the fridge to cook them later.
  12. Bring a large saucepan of salted water to a gentle boil and add the Gnocchi – a few at a time. You will know they are cooked as soon as they start to float to the surface. This should take a couple of minutes, and they should be soft and light. Leave for 30 seconds and spoon out with a slotted spoon into your chosen sauce.
  13. Gently stir for 20-30 seconds, add basil leaves to garnish and serve immediately.
Recipe by Mamma Mia! at http://recipes.hellomagazine.com/italianfood/20120730/potato-gnocchi/