Gnocchi appears to be the latest ‘in’ food item. Homemade is great and you can change the ingredients and herbs for different, yet exciting flavours.
This recipe will serve 6-7 people
- 1 1/2 lbs. Russet potatoes scrubbed
- 1 cup flour (you might need more)
- 1 large egg yolk, beaten
- pinch of salt
- generous pinch of freshly grated nutmeg
- 1 tbsp. good olive oil
Preheat your oven to 400 degrees. Pierce the potatoes in several places and bake until tender (about 1 hour).
Cool slightly and cut the potatoes in half, scooping out the flesh into a potato ricer. Rice the potatoes on a parchment lined baking sheet and let cool.
Line another large baking sheet with parchment paper. Transfer the potatoes to a large bowl. Add the flour and toss to coat.
Form a well in the center and add the egg yolk, nutmeg and salt,. Stir this with a fork until evenly moistened. “It will look a little shaggy”.
Turn this out onto a lightly floured surface and knead the dough until it comes together, sprinkling with flour, very lightly, if it is sticky.
Form this dough into a ball and cut into 4 wedges.
Roll the dough between both hands and work surface to form a 3/4 inch thick rope. Cut each rope into 3/4 inch pieces and place on the prepared baking sheet.
Working in batches, cook the gnocchi in a large pot of boiling water until they rise to the surface. Continue to simmer until completely cooked through and tender (about 4 minutes).
Remove with a slotted spoon and transfer to a bowl. At this step, you can lightly saute until it just starts to turn golden OR just drizzle olive oil and toss to coat.
**You can add 1/2-3/4 cup of pure pumpkin puree and some sage for a different flavour and serve with roast chicken.