Potato Gnocchi
Recipe No.: W-10
InternationalItalian80 minServes 4
Gnocchi are small pasta-like dumplings of flour, potato and egg in Italian cuisine, usually eaten as a first course. The name may derive from 'nocchio', a knot in wood, but this etymology is uncertain.
Origin of the dish: Italy — Potato gnocchi appeared after potatoes reached Europe
Ingredients for Potato Gnocchi
- For the gnocchi
- 800 gfloury potatoes (baked in their skins)
- 200 gflour (plus extra for dusting)
- 1egg and 1 tsp salt
- For the sauce
- 60 gbutter with sage, or 2 cups tomato sauce
- Grated Parmesan (vegetarian or halal-certified rennet) and black pepper
Method
- Bake the potatoes in their skins at 200°C for 50 to 60 minutes until soft, then peel while hot and mash or rice them.
- Spread the mashed potato on the counter and let it cool slightly, then add the egg, salt and three-quarters of the flour.
- Knead gently until it just comes together without overworking, adding the remaining flour if sticky.
- Divide into 6 pieces, roll each into a 2 cm rope and cut into 2 cm pieces; press with a fork if you like.
- Boil the gnocchi in batches in salted water until they float (about 2 minutes) and lift out.
- Brown the butter with the sage, toss the gnocchi in it for 2 minutes and serve with Parmesan.
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