Paul Gayler

Basic Potato Gnocchi

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

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) floury potatoes, peeled and cut into chunks
  • 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