This one was perfect. They are easy to make, they are soft and fluffy and taste amazing. I have served them with a simple napolitana sauce and a rich beef cheek ragu and dinner was a huge success, my family loved them.
I got this recipe from Daniela e Stefania's cookbook, but I thought I'd watch a video of them making it also. So there are two ways you can make the actual gnocchi.
Method 1: Below you have Daniela's way, once you make the gnocchi dough, you then roll it out into long sausage shapes, then cut the gnocchi to the size you like. Then I press them lightly with a fork and shape into little pillows. Simple.
But then I saw Stefania's way, which is the photo pictured above, after she cuts the gnocchi to size, she rolls them on a fork to get more ridges into the gnocchi and I love it. Watch the video here, after a few tries it gets easy and the gnocchi looks and taste amazing.
Both methods taste amazing, you choose which one you prefer.
The recipe can be halved, it can be doubled. It is a very versatile recipe. I doubled the gnocchi recipe when I made the beef cheek ragu recipe.
This is well worth the effort as homemade gnocchi are so much better than store bought gnocchi.
1kg red skin potatoes
Olive oil, for rubbing
400-500g plain 00 flour
Sea salt, to taste
Semolina flour, for dusting
Freshly grated parmesan, to serve
Preheat the oven to 220C/200C fan forced.
Wash potatoes and prick them with a fork. Rub olive oil all over them. Place the potatoes on a baking tray and bake for 1 hour or until the potatoes are soft and cooked through. Allow to cool until warm.
Cut the potatoes in half. Place the potato half, flesh side down into a ricer, then press the potato half through the ricer into a large bowl or straight onto your clean kitchen bench, discard skin. Continue with all the potatoes. If you don't have a ricer, buy one today, they are brilliant for mashing potatoes.
While the potato is still warm, make a well in the middle. Crack the eggs into the well, season with salt, add a little flour. Start to combine the egg and flour with the potato and gradually keep adding the flour and keep mixing until the mixture comes together. You add only enough flour where the dough is no longer sticky. Lightly flour a work surface and knead the potato dough for 1 minute until you have a soft dough.
Divide the dough into smaller workable balls. Roll into long sausages (you get to determine how big or small you want your gnocchi), if the dough is still sticky add a little more flour, but if it is not, don't add it.
For the gnocchi pictured below, cut into 1.5cm long pieces and place on lightly semolina floured baking paper, press the prongs of your fork onto the gnocchi for decorative purposes. Cover with another sheet of baking paper and a tea towel if you are not using them straight away. Also at this stage you can put the whole tray in the freezer, once the gnocchi are frozen, you can transfer them to freezer bags, to use another day.
For the gnocchi pictured above, once you have cut the gnocchi to size, roll each gnocchi onto the prongs of a fork. Watch the video, after a few tries it's easy. You get ridges and gaps in the gnocchi that catch the sauce. Then also cover as above, if not using straight away.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches for 3-5 minutes or until firm and floating to the surface. I usually cook them until they float to the surface plus 1 minute once they have floated to the surface. Remove with a slotted spoon, drain well. Mix the gnocchi with a little of whatever sauce you are serving it with straight away, so they do not stick to one another.
Once they are all cooked, serve hot with whatever sauce you love.
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