Le Cordon Bleu

Potato Gnocchi

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in
Potatoes: Le Cordon Bleu Home Collection
Potatoes

By Le Cordon Bleu

Published 1999

  • About

These popular little dumplings may be served as an entrée, as a main course with salad, or even to accompany roast meat.

Ingredients

  • 1 kg (2 lb) floury potatoes, scrubbed
  • 220 g (7

Method

  1. Place the potatoes in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 30–35 minutes, or until the potatoes are tender to the point of a sharp knife. Drain and leave to cool a little before removing the skins.
  2. Purée the potatoes directly onto a lightly floured surface (see Chef’s techniques<