Potato Gnocchi

Serves
4
Gnocchi 


500g dry mash potato (King Edward, Desiree or similar)

100g 00 flour

10g corn flour

2 egg yolks

Salt



Method

To make mash, place 6 medium sized potatoes in a baking tray with salt and bake at 200 deg for 1 hour or until soft. Cut the potato in half while still piping hot and pass through a drum sieve (or normal sieve)

Allow the potatoes to cool slightly and then chop all ingredients together using a bench scraper. Once it has formed a dough, bring it all together and knead gently for a couple of minutes until smooth.

Cut the dough into 4 equal pieces and roll out on a lightly floured surface into a log shape 2cm rounds, then cut the dough into the gnocchi pillows.

Bring a large pan of salted water to the boil, place gnocchi in the water and cook until they float to the top. 

Chill in iced water, drain on to a j-cloth and store in the fridge until needed.

Ingredients

Gnocchi 


500g dry mash potato (King Edward, Desiree or similar)

100g 00 flour

10g corn flour

2 egg yolks

Salt



Ingredients

Gnocchi 


500g dry mash potato (King Edward, Desiree or similar)

100g 00 flour

10g corn flour

2 egg yolks

Salt



method

Method

To make mash, place 6 medium sized potatoes in a baking tray with salt and bake at 200 deg for 1 hour or until soft. Cut the potato in half while still piping hot and pass through a drum sieve (or normal sieve)

Allow the potatoes to cool slightly and then chop all ingredients together using a bench scraper. Once it has formed a dough, bring it all together and knead gently for a couple of minutes until smooth.

Cut the dough into 4 equal pieces and roll out on a lightly floured surface into a log shape 2cm rounds, then cut the dough into the gnocchi pillows.

Bring a large pan of salted water to the boil, place gnocchi in the water and cook until they float to the top. 

Chill in iced water, drain on to a j-cloth and store in the fridge until needed.

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