- 500 g of Potatoes
- 175 g of Plain Flour
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- Semolina ( For Dusting)
Making Gnocchi is easier than you think, just two main ingredients and this classic Italian potato pasta is ready to serve in a tasty tomato and pesto sauce.
The Gnocchi cookes in just two minutes and is great with either a tomato base sauce or a white wine and cream sauce.
- Bring a pan of salted water to the boil
- Peel and cut 500 g of potatoes into halfs or quarters, then add the potatoes to the pan and boil for around 20 minutes, or until they are ready for mashing.
- Combine the 175 g of plain flour with the black pepper.
- When the potatoes are ready, drain them of water and allow them to dry out for a few minutes. The less water in the potatoes the better.
- Mash the potatoes in the pan with a potato masher until they are smooth and soft.
- Add the Flour / Pepper mix into the potatoes and mix it all together until you can combine it into a ball of dough with your hands.
- Remember, the potatoes might still be a little hot at this stage so don't burn your hands.
- Once you have a nice smooth ball of dough, let is cool down for 5 minutes. Then roll it out with your hands into a fat strip. Cut this in half and roll both again.
- Continue to do this, rolling and halfing until you are left with 4 logs of dough about 2 cm thick.
- Cut them into small pieces, about 2 cm long.
- You can make grooves in the gnocchi or you can cook them as they are (It will taste the same)
- To make spiral grooves, press the gnocchi shape onto the back of a floured fork. Then roll it off the fork with your thumb creating a spiral cylinder.
- Put the gnocchi on a tray and dust with semolina before cooking.
- Bring a pan of water to the boil then drop the gnocchi in, this should take between 2 - 3 minutes before the gnocchi is floating.
- Once it is floating remove it with a slotted spoon.
- The gnocchi can be transfered straight into the sauce and served.