Learn to make traditional potato gnocchi with us, and some of your friends of course!
We're not sure what it is about this particular class, but we usually end up in fits of laughter. Maybe it's the wine ... What we know for sure is how soft and silky the gnocchi are, nothing like the hard ones you sometimes get when dining out. All they need is a simple tomato pasta sauce. Or my favourite, olive oil with dried rosemary. Mmm.
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Recipe below. Serves 4.
3 Brushed potatoes
Plain flour - approx 2 cups
Salt to taste
Trays or flat plates
Gnocchi board or fork
1. Wash potatoes and place them into large pot of water. Bring to boil. Salt to taste.
2. Cook until tender but not squashed, drain water, peel potatoes.
3. Mash potatoes to a smooth consistency, spread out to cool. Add more salt if needed.
4. Mound up mashed potatoes and add flour. Knead into a ball of dough – see notes*.
5. Lightly flour bench & cut dough into 8 sections.
6. Roll each section into 2.5cm thick rolls – see notes^.
7. Cut into pillows on an angle, about 2cm each.
8. Roll gently with fork or over a gnocchi board – see notes#.
9. Place directly onto trays or plates with semolina on the base.
10. Cover with tea towels and refrigerate.
1. Bring a large pot of water to the boil.
2. Add a tablespoon of salt to water when it boils.
3. Gently place the gnocchi into the boiling water.
4. Have your sauce ready to use - see notes.
5. When they come to the top, try one to see if it is cooked to your liking.
6. When cooked, drain the gnocchi into a colander in your sink. 7. Place gnocchi into the pan with your preferred sauce, toss well and serve.
* Add flour to the mashed potatoes as you go by look and feel so that you form a ball of dough that can be kneaded easily by hand. Should not be too wet or too dry.
^ The dough lengths will absorb moisture, so rework each length to bring it back to the right "feel" before you cut them into pillows. You may need to lightly add more flour as you work.
# The indents on the gnocchi pillows may be done by gently rolling them with a fork or over a gnocchi board. Or you may leave them simply cut. NB: indenting them helps catch the sauce better.
• Serve cooked gnocchi with a traditional tomato-based sauce or prepare olive oil and herbs in a pan. Heat some good quality olive oil in a large frypan (about 2 tablespoons), and throw in some finely chopped fresh or dry herbs and finely diced garlic for one minute, taking care not to burn. Remove from heat and add your drained gnocchi to the pan. Toss well. Optional – sprinkle some Parmesan cheese or add chilli flakes or oil.