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Recipe Tip: Homemade Potato Gnocchi

Recipe Tip: Homemade Potato Gnocchi

falstaff.com
Top Recipe. All ingredients and tips for getting it right. Ever tried making gnocchi yourself? Cooking teacher and Julian Kutos shows how to make soft, fluffy gnocchi in his cookbook 'Simply Pasta, Pizza & Co'.

    Ingredients

    Instructions

    1. Step 1

      Put the potatoes (unskinned), thyme sprigs and garlic clove in a large pan of cold water and bring to the boil.

    2. Step 2

      Boil the potatoes for 20–30 minutes, depending on their size, until very soft. To check if the potatoes are done, pierce them with a fork. If the tines come away easily, the potatoes are done.

    3. Step 3

      When the potatoes are cooked through, rinse them briefly with cold water and peel them with a knife. Discard the cooking water, garlic clove and thyme.

    4. Step 4

      In the meantime, combine the flour, egg, nutmeg and salt in a large bowl.

    5. Step 5

      Press the potatoes through a potato ricer and into the bowl, mix gently and work into a dough.

    6. Step 6

      Shape the dough into 1 long roll, cut into 1cm pieces and shape into balls.

    7. Step 7

      To cook the shaped gnocchi, bring a large pan of salted water to the boil. Add the gnocchi and cook for 1–2 minutes until they float to the surface.

    8. Step 8

      Strain the gnocchi, shaking off excess water, and transfer to a bowl. Pour over the sauce of your sauce and serve.

    9. Step 9

      Potato Gnocchi with Sage and Butter Italian cooks know how to get big flavours out of simple ingredients. There is scarcely a dish where so few, and such simple, ingredients can be turned into something as delicious as gnocchi in brown sage butter. A dish for when pure wintry comfort is required. Pasta

    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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