Making Potato Gnocchi
The quality of your gnocchi depends on the quality of your potato. It should be a perfect balance between floury and waxy. Our team is planning and extensive planting programme so next year we will have scientific ‘proof’ but for now we are backing King Edwards.
Scrub, but do not peel, about a Kilo of potatoes. Place them in well salted cold water and bring to the boil. Cover and simmer until soft (depends on the size of your potatoes, it’s easier if they are all of a similar size). While still hot, peel them. Now you have a choice. Some say dry them out for 10 or 15 minutes in a medium oven. If you want to try this, break the cooked potatoes and place in a baking tray and cover loosely with foil.
Alternatively mash them finely – a ricer is perfect, a fork will do – but it is worth pushing the resultant mash through a sieve if you’ve gone for the fork method. Then add 300g of flour, 00 or plain. If using plain flour (it delivers a better result if sifted), one whole egg and a very good pinch of salt. Mix together whilst the potato is still hot.
Dust your work surface with flour. Giorgio Locatelli recommends flattening your mix in to a rough square about 1.5cm thick and slicing it in to 1.5cm strips then gently rolling it. I like the precision of this but it’s equally good to take off a chunk and roll it into a sausage about 1.5cm thick. Cut the resulting sausage in to 1 – 1.5cm lengths using more flour as needed to stop it sticking to the surface or to each other.
Lastly, take a small fork and lightly press it down on each piece of Gnocchi – so the fork leaves an impression.
If you are going to cook immediately, bring a pan of well salted water to the boil and gently pop the gnocchi in. When the Gnocchi comes to the surface, it’s cooked. Scoop out with a slotted spoon or sieve and sprinkle with olive oil and a sliver of butter to stop them sticking together whilst you warm the sauce of your choice.
Gnocchi freezes well but you need to do it on a floured tray so they don’t freeze into one big blob. You can cook straight from frozen and the same rule applies – when it rises to the top of the pan, it’s cooked