Gnocchi
from Italian Traditional Food

Gnocchi at their best

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Gnocchi served piping hot in a rich pasta sauce covered with lashings of Parmesan cheese is what I call real comfort food! Depending on which part of Italy you are from, will determine which type of gnocchi you are used to and which ingredients to use. For example, there is Gnocchi Romana or potato gnocchi to name but two. I will be giving details on how to make traditional potato gnocchi (potato dumplings) that I was brought up on. Try them for yourself and enjoy!

Serves: 2

Ingredients:

1 lb potatoes (weighed and peeled)
1/2 oz butter
4 tablespoons flour
salt and pepper
1 egg (beaten)
knob of butter (for serving)

Method:

1. Boil the potatoes, drain and dry them well.

2. Put them through a ricer or crush them with a potato masher into a large bowl.

3. Allow potato to cool.

4. Work in the butter, flour, seasoning and egg. Only add enough egg to bind. Avoid any stickiness. Mix well with a wooden spoon.

5. Remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about 5 minutes.

6. Form the dough into a ball and then divide it into small pieces for easy handling.

7. Take each small piece in turn, and on a lightly floured surface, roll out the dough using your fingertips to a sausage shape and size. It should be about 3/4 inch thick.

8. Then cut it into small 1 inch pieces.

9. Roll each piece under the flat part of a fork in order to create the ridges.

10. Place on a floured board.

11. Finished gnocchi.

12. Bring a large saucepan of salted water to the boil.

13. Add the gnocchi to the boiling water.

14. Cook for about 10 minutes. You will know when they are ready because they will float to the top of the pan!

15. Drain them well and turn into a hot dish.

16. Add the butter.

17. Spoon hot tomato sauce over the gnocchi.

18. Gently toss the gnocchi in the tomato sauce so that they are all well coated.

19. Sprinkle lashings of grated Parmesan cheese over the potato gnocchi.

20. Ready to eat gnocchi.

21. Serve the hot gnocchi immediately.

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