POTATO GNOCCHI serves 4
- 1kg Potatoes Desiree (Ig baking potatoes)
- 1 beaten free range org Rookery Farm Egg
- 100g finely grated Parmigiano Reggiano
- 300g 00 flour
- Pinch nutmeg
- Pinch salt
With a fork prick the potatoes all around the skin and wrap each potato in foil Bake them in a hot oven at 200c for 50 minutes.
When ready Take a sharp knife or skewer and insert to ensure the potatoes are cooked and soft in the middle.
Use a cloth so you can handle the warm potatoes. Cut in half and scoop out the soft potato into a bowl to mash. For best results use a potato ricer.
Tip the potatoes onto a clean work surface add half the flour and the Parmigiana and make a small well. Add the egg and season with salt and nutmeg. Mix gently to incorporate the ingredients. Add the remaining flour. You want to make a soft dough that isn't over worked.
On a lightly floured surface.
Divide the dough into 4 and roll each piece of dough into 1 cm wide long rolls Cut into 2 cm wide 'pillows'.
Alessandro has prepared a short video to show you different ways of shaping the gnocchi.
Cook them in a salted gently boiling water and when they float to the surface they are cooked.
Remove with a slotted spoon and drain them well and serve with your choice of sauce. Lovely with a tomato sauce & parmesan or simply in butter, sage & Parmigiana Reggiano .