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Potato Gnocchi Recipe

29/3/2020

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Many years ago, an Italian friend of mine came to my place to teach me how to make a traditional potato gnocchi.  It was such a lovely experience and the gnocchi was melt in the mouth perfect!  I took many notes and then typed them up! In recent times I have become obsessed with all things pasta! With everything that's going on cake making has slowed down and I have turned my interests to comfort food.  I hope you enjoy this gnocchi recipe.  Bon appetito amici! 
Ingredients for 4-6 people
I kg of old floury potatoes are best 
300g plain flour
3 large pinches of salt
1 egg
 
What to do
Boil the potatoes in salted water with the skin on until they are very, very soft.  To test, spike the potato with a knife and if the potato falls off the knife then the potatoes are ready.
 
Drain potatoes in a colander and rinse with cold water.  Peel and mash potatoes.
 
Place the flour on a working bench and mix in salt.  Make a well in the centre and add the egg.  Mix with your hands bringing the sides in to form a soft dough.  Do not over-mix or  the gnocchi will be tough.  When mixing the dough fold into the centre and then turn at 90 degrees.  If the bench gets a little sticky then sprinkle with flour.
 
Roll into sausage shape and cut into small pieces.  Mark with the back of a fork if you like.  I prefer mine as little pillows. Place on tray lined with baking paper and cover with paper towel or tea towel until you are ready to cook.
 
Fill a large saucepan with salted water and bring to the boil.  I cook my gnocchi in batches.  Gnocchi will be cooked once they float to the surface.  Toss in your favourite sauce and serve. Bon appetito!
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    Author

    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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