• potato
  
• plain flour
  
• sea salt
  

Procedures :

Boil potatoes with their skins on in well salted water. When well cooked drain, leave to cool slightly. Peel skins off & mash well, the finer the better, the potato will be dry & powdery. Add 1 part flour to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if desired or herbs & spices. With hands mix well until a dough is formed. Transfer to a floured bench knead for a few minutes. Devide dough into workable portions. Roll into thin logs, approx. 1.5cm & chop along into 2cm pieces, put a fork mark on each put aside on floured tray. Boil a large pot of water drop gnocchi in, boil until the gnocchi floats to the top count to 20 & take off the boil. DO NOT OVERCOOK. Give a quick rinse under cold water serve immediately. My favourite is a pretty basic Napolitana sauce which is chopped garlic & onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped sun dried tomatoes.

VERY IMPORTANT: A large part of the success of gnocchi is keeping the potatoes dry, that's why their skins are kept on for boiling, a wet potato mixture will produce gluggy gnocchi.

Category : Fruits_and_Vegetables