Gnocchi

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 500 g (cooked weight) Up-To-Date potatoes
  • coarse salt
  • 200 g flour
  • 2 egg yolks
  • 40 g butter
  • 4 sprigs thyme
  • salt and pepper

Method

Prick the potatoes with a knife and place on an oven tray lined with coarse salt. Bake at 180°C for 45 minutes or until completely soft. Once cooked, immediately remove flesh and pass through a tamis (drum sieve) while still hot. Add the flour in small amounts and the eggs one at a time until a soft dough forms. Do not overwork the dough.

Roll pieces of dough into long cylinder shapes and cut into roughly 3 cm-wide pieces. Press dumplings to form small rectangular shapes. Blanch in salted boiling water until they rise to the surface.

Remove and cool without plunging into water. When ready to plate, add to a pan with butter and lemon thyme. Colour slightly on each side and remove from pan. Season with salt and pepper.