Gnocchi

I have made gnocchi twice since coming home and both times it has been a success. The second time I kneaded it for a bit longer and incorporated a little more flour and it was inferior to my first attempt, so go lightly with both. This recipe is virtually identical to that of Giuseppe and Pietro from my cooking tour Umbrian Appetites, with some of my learning so thrown in for good measure. I have also made a gluten free version and was amazed by the results using potato flour. This version to follow. Apologies that there are no photos as I was up to my armpits in flour! I am including one from a cooking class to show how yummy a simply vegetable puréed and also because this post will look too boring without a photo!

Gnocchi (to serve 4)

1kg Desire potatoes (the pink ones with the yellow flesh)

1 egg, beaten

200g 00 flour

Salt if you want

1. Wash potatoes, pierce with a fork (leave skins on so potatoes take up less water) and boil until tender. Remove from pot to allow some air drying. Peel whilst still quite warm.

2. Mash with an ordinary potato masher for about 5 minutes until quite soft and fine. Use a ricer if you have one, but honestly I am rapt that it is not necessary.

3. With a wooden spoon, incorporate the egg.

4. Add flour until your dough is no longer sticky, then turn out onto a floured board and knead until you finger imprint springs back in the dough. Do not be tempted to knead beyond this point or add more flour than necessary. I have taken to tasting the dough when I think it is ready. You should still be able to taste the potato.

5. Cover and rest dough on bench for 20-30 minutes.

6. Roll snakes of dough, to finger width, using flour to avoid sticking.

7. Using a non-serrated knife, dipped in flour cut and flick off pieces of your dough to form cute piece of gnocchi. Toss in flour and leave to dry before cooking, eg, one hour if you have it.

8. Add gnocchi to a very large pot of boiling water. Only remove when all gnocchi are afloat but taste to be sure.

9. I tend to drain and then toss into a pan of sauce, already on the simmer. Try just cooking a pot full of yummy veg, eg, lots of tomatoes, carrot, capsicums, beans, or whatever you like best with heaps of herbs and then purée using a stick blender. Goes great with the gnocchi (thank you Pietro).

GLUTEN free version:

Just change the flour to potato flour and gently knead dough. Kneading ends up being more of a gentle folding over technique. Go lightly with the flour. You will need less for a gluten free version. When rolling the snakes of dough, do not use flour or they will fall apart. Some heat from your hand is needed to make perfect snakes. The gnocchi is delicious!

Van appetito!