Little pillows of gorgeousness, my dad taught us to make these on the kitchen table and these are much nicer than shop bought gnocchi. This recipe is particularly good because you make it with scooped out baked potatoes, so it concentrates the potato flavour. I put them with my sugo recipe with lots of Parmesan and basil and you have a brilliant vegetarian dinner with a salad.
Makes enough for a starter for 6 or a main for 4 people.
350g of plain flour (or potato flour which is gluten free)
1kg of large floury potatoes (i.e. Desiree or Maris Piper)
1/2 teaspoon salt
Pinch of nutmeg (optional)
2 small beaten eggs
Preheat the oven to 190°C.
Prick the potatoes all over and place on the rack in the oven for about an hour or until cooked through. Put to one side until they are cool enough to cut in half, then scoop out all of the potato. It’s easier to make the gnocchi if the potato is still warm.
Discard the skins. Push the potato through a potato ricer or sieve.
Put 250g of the flour on a clean work surface with the salt and nutmeg, if using.
Add the potato and make a well and add the eggs.
Mix together adding more flour, if needed. The dough is ready when it becomes a soft, smooth dough.
Take an egg sized piece and roll it on a floured surface, into a long thin sausage shape. With a knife, cut into pieces roughly the width of a finger.
Dust with flour and then press each piece with the back of your thumb whilst making grooves with a fork on the other side.
Place the finished gnocchi on a floured board.
Put a large saucepan of salted water on to boil. Turn to a simmer and tip in half the gnocchi.
When they bob up to the surface they are ready, about 20-30 seconds, remove with a slotted spoon (repeat with the rest of the gnocchi) and add to the sauce you are using or sprinkle with olive oil, chopped basil, Parmesan and pepper.
You can freeze them straight away on a tray in a single layer and store them for up to two months in the freezer in a sealed bag then cook from frozen.