Gnocchi

Gnocchi are as much a part of Italian cuisine if not as widely used as pasta. They are often served as the so-called primi piatti (literally ‘first plate’) which are basically appetizers. They are made from boiled potatoes and flour or cornmeal.

If you mix your gnocchi with a tasty sauce or a fine ragout they can also be served as a main course. 

Use floury potatoes (that means potatoes with a higher starch content) for the best results, and if you can buy organic produce as it is generally tastier and more aromatic. 

When you have cooked the potatoes, peel and slice them and put them on a tray in a hot oven for a few minutes so they can let off steam before you mix them with the flour. 

TIP

For Gnocchi for 4 people you will need 2lbs starchy potatoes, 1½cups of flour and 2-3 egg yolks. 

Boil the potatoes and mash them as finely as you can with a pinch of salt. Knead the flour, egg yolks and potatoes into a dough. Cut it into 3 pieces and roil it out into strips about 1in thick. Cut these strips into 1in pieces. Now you will need flour for your fingers. Take the pieces between thumb and index finger and press and roll them along the back of a fork. You can make gnocchetti in exactly the same way, but with thinner strips. Put gnocchi directly into boiling water and when they float to the top they are ready to serve. 

For 6 portions of gnocchi you will need 2-2½lbs potatoes, 3-4 eggs yolks, 1 cup flour,  6 tbsp starch and a pinch of freshly grated Parmesan cheese. Mix the ingredients in a bowl and knead them into a dough. Roll the dough into one or more long thin rolls, which you then slice into 1in pieces. Then either using a specialist gnocchi board or a fork, roll each slice into single gnocchi which are then ready to cook. Use plenty of flour to stop the little knobs sticking together.