| better, the potato will be dry & powdery. Add 1 part flour
to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if
desired or herbs & spices. With hands mix well until a dough is
formed. Transfer to a floured bench knead for a few minutes. Devide
dough into workable portions. Roll into thin logs, approx. 1.5cm &
chop along into 2cm pieces, put a fork mark on each put aside on
floured tray. Boil a large pot of water drop gnocchi in, boil until
the gnocchi floats to the top count to 20 & take off the boil. DO NOT
OVERCOOK. Give a quick rinse under cold water serve immediately. My
favourite is a pretty basic Napolitana sauce which is chopped garlic &
onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped
sun dried tomatoes.
VERY IMPORTANT: A large part of the success of gnocchi is keeping the
potatoes dry, that's why their skins are kept on for boiling, a wet
potato mixture will produce gluggy gnocchi.
Serves:
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