Potato Gnocchi recipe
Plain potato Gnocchi – Makes approx 4-6 portions/approx 60 gnocchi balls
A step by step guide can be seen here in another post of mine.
- 300g “dry” potato mash
- 50g plain white flour
- 50g/1 large egg, preferably free range or organic
- fine salt and freshly ground black pepper
For the “Dry” potato mash… By this I mean a home-made potato puree that is purely potato with no butter, milk, cream or anything else added.
- Firstly, set oven to 200c/400f/gas mark 6
- Take 600g of floury potatoes to give you a yield of 300g dry mash – Maris piper, desiree or similar in variety
- Ensure they are washed well, leave the skin on and prick with a fork or knife and place on the oven shelf at medium height
- Cook potatoes all the way through then cut in half, just as you would a jacket potato
- Using a spoon, cut potatoes in half whilst still hot. (Note, the mash must be warm when mixing with the flour and egg to ensure the correct texture and a non waxy result)
- Food safe gloves can be worn at this stage, or leave no more than 10 mins before handling. Scrape out the cooked potato and pass through a fine sieve or use which ever kitchen utensil you normally use for mash potato.
Going back a step… Meanwhile while your potatoes are cooking you can weigh out rest of your ingredients and prepare your work space and utensils for completing the gnocchi.
You will need a bowl, wooden spoon, plastic or baking tray with baking paper for storing the gnocchi, a saucepan for cooking the gnocchi.
- You can make the gnocchi directly onto a work surface, or in a bowl or mixer. For this recipe, I will explain rustic style, in a bowl…
- Ensure the bowl is clean and dry and with plenty of work space free around you
- When your dry potato mash is ready, tip the flour into your bowl making a hole in the centre approx 2-3 inches wide
- Add the egg, followed by the dry mash, salt and pepper
- Working quickly using a sturdy spoon or your hands, mix well until your gnocchi dough is formed. It should not be too wet or dry.
- Cut dough into 4 pieces and with each piece roll into an even log shape approx 2 cm in width
- Cut each log shape into pieces which will form your gnocchi balls, approx 1cm in width
- Working 1 log at a time, roll each gnocchi ball off the back of a fork forming lines on the gnocchi ball
- If the balls are sticking to the fork, you can rub the back of the fork in some plain flour and proceed with the formation
- Once each of your gnocchi balls are formed, place onto a floured tray or a tray covered in baking paper
- After you have completed making your gnocchi balls, bring some salted water to the boil in a medium-sized pan
- Place a few gnocchi in the water, taking care not to over crowd the pan
- When they rise to the surface after a minute or so, remove the gnocchi and place into a bowl of ice-cold water to stop the cooking
- Continue this cooking process until all the gnocchi balls are cooked and in the iced water
- Drain off the balls, then place on a clean kitchen cloth to absorb the water
- The gnocchi will at this point, keep well in the fridge for 24 hrs before oxidising and developing grey/black spots in colour to them
- They can at this point be frozen on a flat tray, then transferred to a food safe container with lid on for future use
For cooking and serving
- However you wish to serve your gnocchi and with what, you need just a couple of minutes to reheat your gnocchi, even if using straight from the freezer
- For boiled gnocchi, just place back in a pan of boiling, salted water for approx 2-3 mins until heated all the way through
- For pan-fried gnocchi, dust the gnocchi in flour, salt and pepper
- Pre-heat a non stick pan toa medium heat
- Add oil of your choice and just before smoking point of the oil, add the floured gnocchi, taking care to control the heat during cooking
- Turn the gnocchi once a golden colour is achieved
- If your preference is butter with the frying, add once the gnocchi is coloured on one side
- You may wish to add fresh herbs or crushed garlic too at this point as well as many other last-minute touches
Very interested to know how you like to serve yours and with what?
Happy cooking all!