These gnocchi are much lighter than potato gnocchi, although I’m a still big fan of potato gnocchi. I’ve made this recipe with gluten free flour which works really well, but you can use normal flour if you prefer. They take a day to make because you need to strain the ricotta overnight in a sieve, but after that the are easy and worth making because they are clouds of deliciousness. You can also serve them with my sugo instead of the butter and olive oil with fried sage, and then grate lots of parmesan on top. They make a great starter or main meal with a salad.
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