Potato Gnocchi

Name: Potato Gnocchi
Cuisine: British
Ingredients: 500 g large floury potatoes; 30 g plain flour; 50 g potato flour; 1 tablespoon olive oil; 2 eggs; 1 egg yolk; Freshly grated nutmeg; 90 g butter; Freshly grated Parmesan cheese, to serve

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A good alternative to pasta, these little potato dumplings can be served with any pasta sauce. They take a bit of time to make but children usually enjoy helping to shape them. Instead of tossing the cooked gnocchi in butter you could fry them, which makes them nice and crisp, and serve them with a stew or on their own.

Ingredients

500 g large floury potatoes
30 g plain flour
50 g

Europe
United Kingdom
Pasta
Vegetarian

Method

Bake the potatoes in an oven preheated to 170°C/Gas Mark 3 until tender. Cut them in half, scoop out the flesh and push through a sieve, or use a potato ricer or mouli-légumes. Leave to cool, then mix in all the remaining ingredients except the butter and Parmesan and season to taste.