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Potato Gnocchi

by Annalisa Brown (follow)
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Potato Gnocchi is synonymous with rustic Italian cooking and is certainly the epitome of our family bonding over a leisurely Sunday lunch.

This gnocchi recipe is one that has been handed down between generations and my mum still makes homemade gnocchi rolling it by hand and using the tines of the fork to create the classic gnocchi grooves.

It has two ingredients; potatoes and flour.

Mum insists the classic way to make light and delicate gnocchi is to use red potatoes either Desiree or Russet as these contain more starch and are fluffier in texture when cooked.

She is adamant that each gnocchi dumpling must be finished off with a groove, which will help catch the sauce but more importantly will make the gnocchi dough lighter.

The method itself is quick and simple but be prepared as good gnocchi-making takes practice, patience and persistence. At their worst, gnocchi can be rubbery or soggy but at their best, potato gnocchi can be the lightest, most fluffy and delicate dumplings ever eaten.

Classic Potato Gnocchi served with Tomato Salsa.


Preparation Time: 30 minutes
Cooking Time: 2-3 minutes
Makes: 6 servings

Ingredients
1.5kg Desiree Potatoes
500g Plain Flour
375ml Tomato Salsa

Method
Peel potatoes and cut into pieces.

Bring water to the boil and add the potatoes to the saucepan.

Peel and cut potatoes into pieces and add to a saucepan full of water.


Boil for approximately 15 minutes or until potatoes are thoroughly cooked and easily flake apart with a fork.

Remove from heat and mash potatoes using a potato masher.

When potatoes are cooked, remove from heat and mash potatoes.


On a large clean surface (such as a table) combine the flour and mashed potato.

Two ingredients are required for the gnocchi dough; cooked potatoes and flour.


Knead the potato and flour to form dough.

Knead the potato and flour to form dough.


Sprinkle flour on the work surface then cut the dough into thick log slices and with each slice roll into a long and thin snake.

Cut the snake into fork size pieces.

Cut the dough into thick slices and roll each slice into a long and thin snake. Then cut the snake into fork size pieces.


Using the back of a fork, roll the gnocchi across the tines of the fork to create grooves.

Using the back of a fork, roll each gnocchi across the tines of the fork to create grooves.


Potato Gnocchi - ready to be cooked in some salted water for 2-3 minutes.


Bring a large saucepan of salted water to the boil.

Add small batches of the gnocchi to the boiling water. Gnocchi are ready when they start to float to the top of the water. They should take approximately a couple of minutes to cook.

Add small batches of gnocchi to boiling water and cook for 2-3 minutes. As they start to rise to the top scoop the gnocchi out of the water.


Scoop cooked Potato Gnocchi and serve in bowls topped with heated Tomato Salsa and parmesan cheese.

An Italian Classic - perfectly light and fluffy Potato Gnocchi.


Categories
#Gnocchi
#Pasta
#Easy
#Quick
#Low-Fat
#Sugar Free
#Dairy-Free
#Potatoes
#Flour
#Healthy
#Vegetables
#Vegetarian
#Freeze
#Make-Ahead
#Simple
#Kids
#Lunch
#Dinner
#Italian
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