Gnocchi

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes in a pot with cold water then heat to a boil which won’t break the skin off the potatoes.

Step 2

The less moisture in the potatoes the less flour you must add making the gnocchi lighter and fluffier.

Step 3

Start off using egg yolks with the gnocchi 2 x eggs yolks for every kilo of potatoes as it’s easier to work with.

Step 4

Once you get used to making the gnocchi drop the egg yolk from the recipe.

Step 5

Spread a thin layer of flour on the bench top. Use a potato crusher (like garlic crusher) crush it all evenly onto the bench and spread the egg yolk and flour evenly over the top.

Step 6

Mix and cut up the mixture without overworking the potatoes and mixture because that makes it gummy - use a plastic cookie dough cutter.

Step 7

Folding and pressing the dough is a good way to incorporate the rest of the flour without overworking the dough - avoid a needing motion as it makes the mixture gummy.

Step 8

Roll batch and cut into appropriate pieces.

Step 9

Boil water with lots of salt and olive oil added to the water.

Step 10

Add gnocchi to water and once they arise to the top of the water let them sit on top of the water for an additional 20 seconds.

Step 11

Serve with sauce.