Advertisement
Basic Potato Gnocchi
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
Here’s the Lanesborough’s basic recipe for gnocchi, or little potato dumplings, a staple of Italian cuisine. They’re very versatile. Try adding mixed herbs, finely chopped cooked mushrooms or other flavourings to the dough.
Serve gnocchi with melted butter, tomato sauce or another sauce of your choice.
Ingredients
900 g 2 lb 275 g 10
Method
Place the potatoes in a pan, cover with cold water, add some salt and bring to the boil. Reduce the heat and simmer until tender, then drain well and dry in a clean tea towel. Rub the potatoes through a fine sieve into a large bowl.
Sift in the flour, then add the egg and season with nutmeg, salt and pepper. Mix well and turn out onto a lightly floured work surface. Knead for 2-3 minute
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe