Homemade Potato Gnocchi
Serving: 6
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Directions
- Combine 2 cups cooled mashed potato, flour and egg in a large bowl.
- Knead until dough forms a ball. Shape small portions of the dough into long "snakes".
- On a floured surface, cut snakes into 2.5cm pieces. Using a fork gently imprint indentations onto half of the gnocchi pieces.
- The remaining half, gently indent a small “scoop” with your baby finger.
- Bring a large pot of lightly salted water to a boil.
- Drop in the gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.
- Drain of excess water.
- Serve gnocchi with a tomato, onion and olive sauce or a pea puree with asparagus spears or even a simple basil pesto combination.
Ingredients
- 3 Large Potatoes (540g), peeled; cooked and mashed (2 cups)
- 1 cup Flour
- 1 Large Egg, beaten
- Salt for seasoning