I’m looking forward to someone bringing up gnocchi in a conversation in the near future. I’ll listen intently to what they say, nod my head in agreement, then casually remark ‘Oh yes, I make my own gnocchi from scratch’. My comment will be met with stunned faces and open mouths. They’ll then nominate me for Masterchef….
Ok, well not really but gnocchi is one of those foods that seem quite intimidating to make on your own, like making your own penne or butchering your own steak. There are professionals that do the job pretty well already and with a lot less fuss so why bother?
For a start, it’s really easy – theres three ingredients. It’s also super fun! Just don’t do what I did and make your little gnocchi dumplings HUGE. They will swell up when you boil them, so best to err on the smaller side.
500g cooled mashed potato
300g plain flour (use this as a starting off point, you might need a bit more)
1 egg, beaten
In a large mixing bowl, combine the mashed potatoes, beaten egg and flower. Mix initially with a spoon until the dough starts to form then turn out onto a well floured work surface and knead with your hands. The amount of flour you need really depends – you want to add enough so that the dough isn’t sticky and is fairly easy to handle. Divide the dough into 4 and roll each piece into a long sausage around 2cm in diameter. Using a knife cut at 2cm intervals.
Once your dough is cut into individual pieces, take each piece and roll into a rough oval shape, then use the back of a fork to press light indentations into one side. Set each piece aside on a baking tray as you go. Once you have made all of your gnocchi, boil a large pot of water and salt generously. Once the water reaches boiling point, gently add the gnocchi.
Initially the gnocchi will sink to the bottom of the pot, you know they are ready when they float to the surface. Drain using a slotted spoon then mix through your chosen sauce (I made a simple chilli and garlic, tomato cream sauce with a small handful of mozzarella cheese mixed in).