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Gnocchi

By Paul Peacock

Gnocchi is a combination of  mashed potato, flour and egg. Without the egg it would be unappetizing, but the egg not only acts as a binding agent, but adds a wonderful flavour to the final product.

GOOD TO KNOW

COOKING
TIME

15 MINS

DIFFICULTY

Newbie

SERVES

4

  • 500 g cold mashed potato
  • 350 g – 400 g plain flour
  • 1/2 tsp salt
  • 1 egg

If the dough is too dry, add another egg. If it is too wet, add a little extra flour.

How do we do it?

One

Mash the potato
Sieve the flour and salt and mix

Two

Add the egg and form a dough

Three

 

Leave the dough to rest for a while and then cut off strips which are then rolled out to 1 cm sausage shapes

Four

Cut each roll into 1 cm pieces

Five

Cook in boiling, salted water – it takes 3 minutes for them to rise to the surface, when they are ready

SERVING SUGGESTION

Gnocchi is favourite with any kind of tomato, basil and garlic sauce such as a ragu of a simple vegetarian sauce. You can shape your gnocchi to allow more sauce to stick to the gnocchi, either with the tines of a fork to give ridges, or the end of a spoon to give a conche or ear.

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