Homemade Potato Gnocchi Like Momma Used To Make
This classic Italian dish is traditionally served with pesto and freshly grated Parmesan, although I also like it in a simple tomato sauce. Gnocchi have an unfair reputation for being tricky and difficult to get right. In fact, they are extremely easy to make and a great way to get the kids involved.
step one Place the potatoes in a steamer and sprinkle with salt, then steam for about 20 minutes or until tender. Leave until cool enough to handle and then peel.
step two While the potatoes are still warm, pass them through a sieve or potato ricer into a large bowl. Add 1/2 teaspoon salt, 50g (2oz) of the butter, the egg and 150g (5oz) of the flour. Mix well to bind together.
step three Turn out the mixture onto a floured surface and knead gently, gradually adding more flour, until the dough is soft and smooth, but slightly sticky.
step four With floured hands, roll the dough into long sausages about 2.5cm (1 inch) thick. Cut into 1cm (1/2 inch) pieces, then roll each piece over the end of the prongs of a fork to mark grooves. Spread out on a lightly floured tea towel to prevent them from sticking together.
step five Bring a large pan of salted water to the boil and then lower the heat until barely simmering. Drop in the gnocchi, a few at a time, and cook gently for 3–4 minutes or until they float to the surface and are cooked through and tender.
step six Remove with a slotted spoon to a buttered serving dish. Cover with foil and keep warm while cooking the remaining gnocchi.
step seven When all of the gnocchi are cooked, heat the remaining butter in a frying pan and gently sauté the sage leaves for 30 seconds to 1 minute. Remove the sage leaves and set aside, then drizzle the butter all over the gnocchi, tossing to coat. Garnish with the sage leaves, sea salt and give a good grinding of black pepper to serve.
- 900g (2lb) even-sized floury potatoes (e.g. Maris Piper or King Edward), scrubbed
- 175g (6oz) butter, plus extra for greasing
- 1 egg, lightly beaten
- about 200g (7oz) plain flour
- a good handful of fresh sage leaves
- sea salt and freshly ground black pepper