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.