These were surprisingly easy and turned out very well. We ran out of plain flour and subbed with wholemeal… they turned out fine… VERY FILLING and gorgeous with some home made tomato sauce ()
- 2 potatoes
- 250g (9 oz) plain flour
- 1 egg (use 2 if the dough is particularly dry)
- Bring a large pot of water to the boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. For ease add half the flour to the mash, add the egg, knead THEN add the other half of the flour.
- Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into 1.5cm (1/2 in) pieces. No bigger anti stodge precaution#1
- drag these little pieces along the back of a smooth fork so than the curl over (this thinning out of the gnocchi, will ensure even cooking. (anti stodge precaution #2)
- Bring a large pot of lightly salted water to the boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top… if the rise before 3 minutes… ignore them.
- drain and serve with your favourite sauce… we enjoyed these with some gorgeous local tomatoes, cooked carrots and cabbage.