Gnocchi

Ingredients

  • 680g baking potatoes
  • 1-1 1/4 cups flour, plus more if necessary
  • water
  • salt
  • 1/4 cup butter
  • 2 sprigs rosemary
  • 1/2 cup parmigiano reggiano, grated

Method

  1. You want a potato that doesn’t have a lot of moisture, like a desiree. Roast them whole on a layer of rock salt to sweeten them and give the gnocchi more flavour, rather than boiling them as some recipes suggest. You want your gnocchi to be light and fluffy so the trick is being very delicate when bringing together the ingredients and using a potato ricer.
  2. While the potatoes are still hot. scrape off the peel by holding the potatoes in a tea towel and scraping off the peel with the dull edge of a paring knife. Using a potato ricer, rice the potatoes on to a sheet of plastic wrap and cool completely.
  3. When cool, put the riced potatoes on to a work surface floured with 1/4 cup flour. Sprinkle 1/4 to 1/3 cup flour over the top of the potato and gather together into a rough mass. Knead gently for about 5 to 10 minutes. adding more flour as necessary, until the surface is smooth, the interior feels elastic and any cracks on surface have rounded edges. Cut off a piece of dough and roll into a rope 1.3 to 2cm in diameter. Cut the rope into 2cm pieces and toss in mixing bowl with 1/4 cup flour. If desired, shape the gnocchi by indenting with a finger and/or ridging with a fork. Repeat until all dough has been used.
  4. Bring a large pot of salted water to the Poll. When the water comes to a rapid boil. add the gnocchi and cook until they float to the top — about 30-45 seconds. Drain the gnocchi. The other trick, after you have cooked them, is to remove them from the boiling water and put them in ice water. They can be drained and reheated in a pot of boiling water for two minutes.
  5. Meanwhile. melt the butter in a small saucepan with whole rosemary sprigs. Cook over a medium-low heat until the gnocchi are ready. Do not let the butter color. Remove the rosemary sprigs from the butter and drizzle over the gnocchi. Toss gnocchi lightly and dust with parmigiano reggiano. Serve immediately.