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Potato gnocchi
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Total Time:
1 hour 30 minutes
1 hour 30 minutes
Nonna Teresa's egg-free gnocchi recipe is a light and delicious dish straight from Rome. The fresher the mix, the lighter the gnocchi! Enjoy this quick, cheap, and comforting homemade meal.
Ingredients:
- 1 kg floury potatoes such as Maris Piper, King Edward
- 100 g Tipo 00 flour plus extra for dusting
- 1 whole nutmeg for grating
Instructions:
- Select potatoes of similar size for even cooking. Boil in a large pot of salted water for 20 to 25 minutes until tender. Drain, let cool, and peel. Using a potato ricer or masher, mash the potatoes on a clean board. Add flour, half of the grated nutmeg, sea salt, and black pepper, then mix by hand until combined. Adjust with more flour if needed. Knead on a bit of flour-dusted surface, then divide into 4 equal pieces and shape each into a 2cm thick sausage. Cut into 3cm pieces to form gnocchi. Optional: create ridges by rolling each piece on a butter pat, fork, or grater. Cook gnocchi in batches in boiling salted water for 2 to 3 minutes until they float. Remove and toss with melted butter, Parmesan, tomato sauce, and pesto if desired. Serve with a sprinkle of Parmesan.