Potato Gnocchi

Serves
4

500g dry mash potato (King Edward, Desiree, Eurostar or similar)
100g 00 flour
10g corn flour
2 egg yolks
Good pinch salt


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

500g dry mash potato (King Edward, Desiree, Eurostar or similar)
100g 00 flour
10g corn flour
2 egg yolks
Good pinch salt


Ingredients

500g dry mash potato (King Edward, Desiree, Eurostar or similar)
100g 00 flour
10g corn flour
2 egg yolks
Good pinch 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.





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