Gnocchi are heart warming and filling and make a nice change to conventional pasta. Whether served with a traditional tomato sauce or simply butter and sage – they work in a variety of ways. Making homemade gnocchi is simple and delicious.
500 g of potato
Coarse sea salt
1 egg yolk
50 g 00 Flour
sprinkle of black pepper
150 ml basil pesto
Handful of cherry tomatoes
10 Fresh peas or beans
- Peel and boil your potatoes for about 10 minutes until they are flaky but not too wet and soft, they should crumble in your hands. Sprinkle the potato with a good amount of salt and pepper, add your egg yolk and flour and kneed into a dough consistency. Roll pieces of the dough out into a long sausage like form and cut into small gnocchi.
- When the potatoes are cooked process them through a potato ricer until they come out in a fine rice consistency.
- Use a fork to form grooves in the gnocchi (this step is optional but it allows the gnocchi to hold on the sauce better.
Your Gnocchi can be used with a variety of different sauces. We have tossed the gnocchi in basil pesto, fresh peas and cherry tomatoes and topped it off with a squeeze of lemon and parmesan.