Recipe:Potato series (2.Gnocchi)

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.

Gnocchi dough

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)

Method

  • 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.

Pan frying gnocchi cubes

  • 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.
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