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GNOCCHI, POTATO GNOCCHI

The Silver Spoon, Phaidon Press

Serves 4
 

INGREDIENTS
• 2 1/4 pounds potatoes
• 1 3/4 cups all-purpose flour, plus extra for dusting
• 1 egg, lightly beaten
• salt
• choice of sauce, to serve

 

DIRECTIONS
Steam the potatoes for 25 minutes or until tender, then mash with a potato masher while they are still hot.

Stir in the flour, egg and a pinch of salt and knead to a soft, elastic dough.

Be careful with the ratio of potato to flour: if there is too much flour, the gnocchi will be hard; if there is too much potato, they tend to disintegrate while cooking.

Shape the dough into long rolls just over 2/3 inch in diameter and cut into 3/4-inch lengths.

Press them gently against the underside of a grater (to give them a texture) and arrange on a dish towel dusted with flour.

Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Drain, put on a warm serving dish and pour your chosen sauce over them.