Potato GnocchiCourse: Main Dishes
2 1/2 pounds floury potatoes (russet, yukon, Maris Piper, King Edward) of an even size
2 cups Tipo 00 flour , plus extra for dusting (all purpose flour will do the trick if you don’t have 00)
1 whole nutmeg for grating
sea salt and black pepper, to taste
- Cook in a large pan of boiling salted water until tender (about 20 to 25 minutes).
Drain and leave until cool enough to handle, then remove the skins and mash the potatoes using a potato ricer or masher .
- Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick. Slice into 3cm lengths
- Now you can gently roll each piece down a gnocchi or butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick. I don’t know if it really works but it looks cute and gives it that classic gnocchi look. It also gave me the excuse to buy (and justify said purchase) a gnocchi pat.
- Cook in a pot of boiling salted water for 2 to 3 minutes – the second they float to the surface, they’re ready. Remove with a slotted spoon and toss with tomato sauce and grated vegan Parmesan.