Caz Hildebrand, Jacob Kenedy

Making Potato Gnocchi

Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Easy

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

These little dumplings are many people’s favourite. Store-bought versions have to withstand the rigours of packaging, transport and supermarket checkouts, so they are made firm and rubbery. This recipe, instead, is much more ethereal.

Ingredients

  • About 400 g (1 very large) floury potato – Maris Piper or King Edward
  • 1

Method

Boil the potato whole, skin on, in salty water. When cooked all the way through (test with a skewer or toothpick), drain and let cool for a few moments until you can handle it. Peel off the skin with your fingers, and put through a ricer/mouli.

Weigh out 300g of the riced potato. When cool enough to handle, but still warm, add the egg, flour and nutmeg.

Mix just as well as you n