The nack of gnocchi
Friday, September 23, 2011
Gnocchi1kg large floury potatoes
2 egg yolks
200g all purpose flour
I boiled the potatoes in their skins (to keep out the water- soggy spuds are no good!) for about 30 minutes until a knife stabbed easily through. Drain and leave to cool till you can handle them without making burning noises. Press them through a potato ricer and season. Add the yolks and flour and beat well. Roll out on a super floured surface into thin sausages about 1cm in diameter. Cut into 2cm sections and use a fork to roll grooves into the gnocchi. I stuck mine in the freezer on an open baking tray and have bagged them up for a later feast in the freezer.
They cook perfectly from frozen but either way boil a large pan of water drop the gnocchi in and using the Pamela Anderson method, when those beauties float they are done.
Eat with fresh or good bought pesto and Parmesan cheese!
As a busy Mum I love these as not only a stress relieving activityy to make but a quick lunch that requires no major thought or preparation.
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