Gnocchi

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Gnocchi
Difficulty Level
Medium
Cooking Time
1 h
Cost
Low

Recipe by Aldo Zilli

(serves four people)

Ingredients
potatoes
1 kg large floury potatoes such as King Edward’s
salt
egg yolks
2
plain flour
200 g, plus extra for rolling
water
or chicken stock for poaching, 1 l
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Instructions

 

Cook the unpeeled potatoes in a pan of boiling salted water for 30 minutes until soft. Drain and allow to cool slightly for you to handle. Peel the potatoes and mash or press through a potato ricer into a bowl. Season with salt then beat in the egg yolks and flour into the potatoes, a little at a time. This will form a smooth, slightly sticky dough.

Tip out onto a well floured board, then roll the dough into long sausages about 1cm thick, cut into sections about 2cm long. Place each piece on a fork and press down with your thumb and roll onto board, leaving grooves on one side of the gnocchi.

In a large pan, bring the water or stock to the boil and add gnocchi, about 40 at a time and cook until they rise to the surface. Then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl, keep warm while cooking the remaining gnocchi. Repeat this procedure until all the gnocchi are done.

Serve with a simple tomato sauce with basil, extra virgin olive oil and parmesan cheese.