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Basic Gnocchi
Gnocchi
- Serves
4-6
- Difficulty
Easy
Published 1986
‘The official translation of the word “gnocchi” in English should be “dumplings”. But, unlike their English counterparts, which are a suet-based accompaniment to stews, gnocchi are much lighter and are eaten as a first-course dish with various sauces, ranging from simple tomato to walnut or Gorgonzola.’
Ingredients
900 g 2 lb 200 g 7
Method
Peel the potatoes and boil them in a little water in a closed saucepan until they are completely cooked. Drain away the remaining water very carefully, and thoroughly mash the potatoes while they are still warm - don’t leave any lumps. Then start to knead the mash on a floured work surface, adding flour from time to time, so that you obtain a soft but elastic dough. Add salt and pepper to taste
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