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.
: 30 minutes
: 2-3 minutes
: 6 servings
1.5kg Desiree Potatoes
500g Plain Flour
375ml Tomato Salsa
Peel and cut potatoes into pieces and add to a saucepan full of water.
When potatoes are cooked, remove from heat and mash potatoes.
Two ingredients are required for the gnocchi dough; cooked potatoes and flour.
Knead the potato and flour to form dough.
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 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.
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.
An Italian Classic - perfectly light and fluffy Potato Gnocchi.
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