2 med floury potatoes (agria), wash dirt off and pierce the skin with a fork, rollthe spuds in rock salt and bake untill tender- this helps to remove the moisture in the potato and make nice light gnocchi.Put a deep pot of water on to boil.Remove the skin of the spud and mash.Add 2 yolks, plenty of salt and pepper mix lightly, knead in enough flour to make a soft dough, you need to be able to shape it and it shoulddn't be sticking to you at all.
Break the dough into manageable pieces (1/4s) and roll it into a long worm about 5mm in diameter, then cut about 1cm long.Flick them onto a bit of baking paper and drop them into the boiling water, let them rise to the surface and float for a minute or so them scoop them out and you-re done.
You can add a couple of teaspoons mustard to the dough, or grate in some parmesan
ribzuba,
Apr 30, 11:29am
1 part potato to 1/2 part flour.only use good quality agria though and make sure they are only just cooked!
george091,
Apr 30, 11:31am
Basically use one yolk to every medium spud you use. Don't play with the dough too much, the more you mix it the tougher your gnocchi will get
george091,
May 1, 11:28am
gnocchi for approx 4 people,
2 med floury potatoes (agria), wash dirt off and pierce the skin with a fork, rollthe spuds in rock salt and bake untill tender- this helps to remove the moisture in the potato and make nice light gnocchi.Put a deep pot of water on to boil.Remove the skin of the spud and mash.Add 2 yolks, plenty of salt and pepper mix lightly, knead in enough flour to make a soft dough, you need to be able to shape it and it shoulddn't be sticking to you at all.
Break the dough into manageable pieces (1/4s) and roll it into a long worm about 5mm in diameter, then cut about 1cm long.Flick them onto a bit of baking paper and drop them into the boiling water, let them rise to the surface and float for a minute or so them scoop them out and you-re done.
You can add a couple of teaspoons mustard to the dough, or grate in some parmesan
george091,
May 1, 11:31am
Basically use one yolk to every medium spud you use. Don't play with the dough too much, the more you mix it the tougher your gnocchi will get
didorothy,
May 3, 9:05pm
George 091 do you not use the whole egg in this gnocci?
didorothy,
May 4, 9:05pm
George 091 do you not use the whole egg in this gnocci!
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