Silvia Colloca Instagram – Gnocchi!! ❤️
850 g starchy potatoes (such as russets or Desiree)
sea salt
1 egg yolk
110-150 g “00” plain flour
1. For the gnocchi, place the unpeeled potatoes in a large saucepan of water so they fit snugly and add 2 fists full of sea salt. Bring to the boil over high heat, then reduce the heat to medium and simmer for 35-40 minutes or until cooked through. Drain well and set aside to cool for 10 minutes. Pass the potatoes through a ricer (or use a potato masher but peel the potatoes first) and allow to cool for 5-10 minutes. Alternatively place the potatoes on a baking tray lined with paper, prick them with a fork and bake at 190ºC for 45-50 minutes or until soft. Scoop out the flesh and pass through the ricer.
2. To the mashed potato, add the egg yolk and a pinch of salt, then add the flour, a little at a time until well combined. Depending on your potatoes and the type of flour you use, you may need to use a little more or a little less than indicated. You want a soft dough that is pliable and not tacky. I normally end up using 120 g flour and use the rest for dusting while I’m shaping the gnocchi. Don’t be tempted to add too much flour though, or your gnocchi will be heavy.
3. Cut the dough into 4-5 pieces. Roll out each piece on a flour dusted work surface into a log, then cut each log into 2-3 cm pieces. You can leave them as is or roll them onto a gnocchi board or the tines of a floured fork, gently but like you mean it. As the gnocchi curl into the fork, the tine pattern will be embossed onto to them. Later, when coated in sauce, those very ridges will trap it in, for the joy of your palate. Once you have rolled all your gnocchi, dust them with flour and set aside.
To cook them, bring a large pot of salted water to the boil, add the gnocchi, gently stir in. As they float back to the surface, lift out and drop straight into the sauce (whichever sauce you serve them with).
You can freeze uncooked gnocchi, but lay them without overlapping on a tray lined with paper. Once frozen you can collect them into zip lock bags for easy storage. Cooking time and method remain pretty much unaltered.
Pair with a simple sugo or your best bolognese | Posted on 07/Mar/2024 01:17:44
