Potato gnocchi for dinner
So it’s been years since I’ve made my own gnocchi, or simply ‘potato dumplings’ and I had forgotten how easy it is, and of course how yummy they are!
It’s a simple process, there are a few different variations out there, mine is basic, I boiled up five large potatoes, peeled and chopped, in salted water – don’t over cook them! Drain them, I reserve the water for cooking the gnocchi, then press the potato through a sieve into a bowl or onto the bench, sprinkle over a half – three quarters of a cup of flour and a pinch or two of salt. Kneed gently into a smooth dough, divide and roll into lengths about one and a half centimeters thick, then cut into small sections. I rolled mine over a fork, but you don’t have to.
To cook, drop the dumplings into the boiling salted water, they will rise to the surface when cooked, I let them float for about ten seconds before scooping them out and dropping them into the sauce…. Mmmm the sauce! Make a simple tomato and garlic sauce with cream, make a little extra as gnocchi absorbs the sauce deliciously. Sprinkle with grated parmesan and a little cracked pepper and serve immediately.
Some variations include steaming or baking the whole potato, with the skin on, and obviously peeling while hot, or adding an egg, you need to allow the potato to cool a little first, others may be made from pumpkin, or potato with added cheese or herbs, etc. I must try some of these my self.