Potato Gnocchi

Servings: 4
Prep time: 10 min 
Cook time: 10 min

Ingredients
1 kilogram potatoes – red or blue 
50 grams butter
1 egg
250 grams plain flour – sifted 
2 tablespoons of salt
Extra flour for board

Method
Peel potatoes and place in pan, cover with water, add salt and bring to the boil covered.

When cooked, test with a sharp knife, drain and allow all moisture to evaporate.

Place in a large mixing bowl and allow to cool.

When still warm to touch, mash potatoes by running them through a potato ricer, vegetable mouli or with hand masher.

Add butter and mix until incorporated and melted. 

Add egg and mix well.

Slowly add in sifted flour, a handful at a time until dough is smooth and not sticky – see note below.

Place dough onto a floured work surface and knead gently until soft consistency. Cut into 4 sections.

Roll each section into a long roll approximately 20-30 mm diameter. 

Cut into gnocchi shapes approximately 40mm long.

With a timber butter pat or flat side of grater, roll each shape down the surface from top to bottom using middle and index finger to obtain dimples in the gnocchi.

Place on a floured (or tea towel covered) tray until all finished.

Bring a large pot of water to rolling boil. Salt water and add gnocchi. When gnocchi rise to the surface, allow to cook for approximately 7 minutes. Drain and add to preferred sauce.

Notes
Flour: Quantity of flour will vary depending on the absorbency of the potatoes and weather. Never add all the flour at once. Dough should feel soft and smooth, not sticky on the outside, but still soft inside.
Freezing: Once gnocchi are made - place tray in freezer until they are frozen. Then turn into zip lock bags and store in freezer until needed. To cook frozen gnocchi, remove from freezer when you put water on to boil. When boiling, add to pot whilst still frozen. Stir gently once. They will take a little longer to rise to top, but once risen, cook for recommended time.

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