EASY PEASY WEEKNIGHT GNOCCHI
I used to think I didn’t like gnocchi. I’d see it on menus and tell people I didn’t eat it because it was too heavy and stodgy. I’d watch other people chowing down on little potato pillows and think it was strange that they didn’t feel like they’d swallowed Grimace.
Turns out I’d only ever had really crappy gnocchi.
Homemade gnocchi is the bomb. It sounds so impressive to say you made it yourself, but it’s actually ridiculously easy.
You next Friday night dinner staple awaits…
EASY PEASY WEEKNIGHT GNOCCHI (SERVES 4)
2 large potatoes, peeled (preferably Yukon or Russet)
2 cups (250g) plain flour
Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm; about 15 minutes. Drain, cool and mash until smooth. If you have a ricer – Rice ‘em.
Combine mashed potato, flour and egg in a large bowl.
Knead the dough until it forms a ball. Unlike when making pasta, you don’t want to overwork the dough, stop kneading as soon as you form a nice non-sticky ball.
Cut the dough into quarters then working with one piece at a time on a floured surface roll into a snake about 1.5cm thick. Cut lengths into 2-3cm pieces.
Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches for 3 to 5 minutes or until gnocchi float to the top then cook further 1 minute. Remove with a slotted spoon, drain well and serve with your favourite sauce or fry with a little butter and sage! YUM!