I followed the recipe from Amiscell’s page with my own interpretation. He has a vast collection of good Italian recipes to learn by. This is my first attempt. Let’s see how it turned out.
Ingredients (Serve 4)
- 5 large floury potatoes (I was told to use old potatoes where they are more floury)
- 2 cups of plain flour (adjust accordingly)
- 1 free range egg (beaten up)
- Peel the potatoes and cut them into chunks. Arrange them onto a baking tray, drizzle some olive oil over them.
- Bake them at 190 °C for 50 mins (alternatively, steaming is possible). Don’t worry about the browned surface when the potatoes are done.
- Mash the baked potatoes up, add in the flour, mix evenly.
- Then, mix in a beaten egg and add salt to taste.
- Knead it until it is smooth. Bring out the kneaded potato onto a cling film.
- Taking off a palm size ball one at a time, roll it in about 2 cm diameter of rod shape, cut them up in 2 cm length.
- They would turn up like cubes as shown below.
- Collect the cubes onto a tray with floured bottom.
- Sprinkle more flour onto them to prevent them from sticking. I thought I used too little flour in the mix. And thus the gnocchi turned out denser and starchier.
- An advice here, just be conscious of the texture when you mix up the mashed potatoes. It should be paste like texture, so you could enjoy a fluffy texture on biting.
- Boil the cubes in salted water until they float to the surface. Drain and then pan fry them with olive oil until both sides are brown.
- Serve it with tomato based sauce and a sprinkle of strong cheese shavings with some fresh basil leaves.
- Gnocchi is also good to be serve in a clear stocked soup.