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Making Potato Gnocchi
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
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 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
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