Gnocchi

Ingredients

Gnocchi Dough

• 1 kg flour potatoes (unpeeled)
• 1 egg yolk
• 90 grams plain flour
• Salt to taste

Method

Stage 1 - Bake Potatoes

1. Preheat oven to 200°C.
2. Prick potatoes all over with a fork.
3. Bake directly on the oven rack for 1 hour, or until completely tender.

Stage 2 - Rice Potatoes

1. When cool enough to handle but still hot, peel the potatoes.
2. Pass the warm potato flesh through a potato ricer into a large bowl.
3. Push the riced potatoes through a sieve back into the bowl, discarding any strings.

Stage 3 - Build Dough

1. Make a well in the center of the riced potatoes.
2. Add egg yolk and three-quarters of the flour.
3. Add ½ teaspoon of salt.
4. Slowly work the mixture together with your fingers, handle minimally.
5. When a loose dough forms, transfer to a lightly floured surface.
6. Gently knead in the remaining flour.
7. Work until just combined; do not overwork.

Stage 4 - Shape & Cook

1. Divide dough into eight portions.
2. Roll each piece gently into a 30 cm rope on a floured surface.
3. Cut into 1 cm pieces with a floured knife.
4. Using a fork, press each piece gently, rolling as you press to create an indent and grooved edge.
5. Lay finished gnocchi in a single layer on a tray lined with floured parchment.
6. Layer with more parchment and flour, repeating as needed.

Stage 5 - Cook & Serve

1. Bring a large pan of salted boiling water to the boil.
2. Cook gnocchi for 2-3 minutes, or until they rise to the surface.
3. Transfer to a serving dish.
4. Top with your favorite sauce (pesto, tomato, cream, or butter and sage all work beautifully).
5. Finish with grated Parmesan and serve.