Homemade pasta
Homemade pasta
Homemade potato gnocchi
Egg-free gnocchi made with floury red potatoes, worked briefly and hollowed with the thumb, ready to catch your favourite sauce.
From Nonna Adele’s kitchen
LET’S GET COOKING
Method
Wash the potatoes and put them whole, with their skins on, into a pan of cold water. Bring to the boil and cook until a fork reaches the centre easily.
Drain, peel as soon as they are cool enough to handle and pass through a potato ricer. Spread the mash over the work surface to let the steam escape.
When lukewarm, add salt and flour a little at a time. Work briefly, just until the dough is soft and can be shaped, without adding unnecessary flour.
Divide the dough and roll into ropes on a lightly floured surface. Cut into even pieces and press each with your thumb to make a hollow.
Bring a pan of salted water to the boil. Cook a few gnocchi first to check that they hold together, then continue in small batches.
When they float and are cooked through, lift them out with a slotted spoon and gently toss with your sauce.
MORE FROM OUR KITCHEN
