Handcrafted Potato Gnocchi

I know you can buy potato gnocchi from supermarkets these days, but once in a while I like to make my own. It’s a little bit of work, but nothing too strenuous and you can make extra to freeze. These classic dumplings made with a few simple ingredients are so versatile, you can pair it with a tomato sauce, a lovely basil pesto, or bake in a delicious creamy cheese sauce.

To ring the changes, it is also nice to swap potatoes for butternut squash, or sweet potatoes. Variety is the spice of life.

Serves: 4 greedy guts or 6 restrained adults

Ingredients:

1.1 kilo potatoes (about 4 large potatoes) 260g plain flour/ gluten free, plus a little flour for working dough 1 egg (omit if Vegan) 1/2 teaspoon salt

You will also need a potato ricer, failing that a strong metal mesh sieve you can use to force the potatoes through with a spoon should work a treat.

1. In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps prevent the potato from absorbing too much excess water. The potatoes need to be dry, watery potatoes will not work to create a dough. Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet. 2. Drain well. Remove skins and any brown spots that might be below the skin of the potatoes. Allow them to cool in a colander.

3. Using a potato ricer, rice the peeled potatoes. If they appear watery at this point, allow them to rest on a dish towel to absorb excess water.

4. Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour. Sprinkle with salt. Scoop out the centre of your mound to make a well. Break the egg into the centre of the well and beat with a fork (omit if Vegan). Slowly start to pull in flour and potato to mix ingredients with fork. Use your hands to combine ingredients, start to form the dough. Pull together ingredients and knead. Be very careful not to over-knead and do not add anything more than a sprinkling of flour at this point. Too much flour will give you hard gnocchi. Shape dough into a long, wide rectangle for cutting. 5. Cut dough into 8-10 pieces, about 10cm long. Roll each piece by gently pushing with fingers spread. The goal is to make an evenly-distributed rope. Using a pastry cutter or non-serrated knife, cut dough ropes into 2.5 cm pieces. Cut ends at an angle. To prevent sticking, keep gnocchi in a cool area. Toss them with a little extra flour while they are waiting to be cooked or frozen.

6. To cook, gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favourite sauce and cook together for about 2 minutes. Do not wait longer than 45 minutes to cook gnocchi or they will begin to stick to each other.  

If you want to freeze your gnocchi arrange them on a baking sheet with excess flour to keep from sticking. Place baking sheet in the freezer for about 2 hours, or until they are completely frozen. Once they are frozen, remove from the baking sheet and store until you are ready to cook.

Do not thaw gnocchi. Cook frozen gnocchi in boiling water. Gnocchi can be frozen for up to 2 months.

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