Gnocchi
- Ready In:
- 40mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 4 (750 g) potatoes, unpeeled
- 200 g plain flour (1 1/3 cups)
directions
- Boil/steam potatoes until tender - do not overcook. When slightly cooled down, peel, discard skins. Using potato ricer or mouli (French rotary grater) puree potatoes into bowl, season to taste with salt.
- Add flour to potatoes; using hands knead briefly until soft dough forms. If mixture is a little sticky, add a little more flour (too much flour will make gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking). Turn dough onto lightly floured surface.
- Cut dough into 4 equal-sized pieces, using your hands gently roll each piece out to form a log about 2cm wide. Using lightly floured knife cut each log into 1.5cm-long pieces.
- Roll each gnocchi over the tines of a lightly-floured fork (the fork marks create a textured surface helping sauces to cling onto the gnocchi).
- Bring a large saucepan with water to the boil. Add 1/4 of the gnocchi. As they cook, gnocchi will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10sec then remove with large slotted spoon and drain well. Repeat with remaining gnocchi.
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RECIPE SUBMITTED BY
tinaki99
Greece
I'm a Greek-Australian living in Melbourne at the moment with my husband and three kids (boy 9, girl 6, boy 2); my parents and brother also live nearby and are my unconditional supporters/ helpers.
I predominantly cook Greek at home, and I get lots of inspiration from other European cuisines. I also cook Asian dishes, and, lately, roll-it-yourself sushi is a favourite with the husband and kids (a Korean friend suggested it as an easy last-minute/emergency meal! How right she was!).
Admittedly, my husband is the expert at cooking Asian curries and other dishes; I can also claim many successes in this cuisine, though I need to spend more time reading and concentrating on the recipe. Put simply, he's more of a natural.