Pasta making always terrified me as I believed it would be difficult and take too long, then I discovered how to make gnocchi. Gnocchi is one of those things I love to make in bulk and freeze, and it’s perfect if you want a cosy meal.
But don’t you need eggs to make pasta? If I can avoid extra ingredients I always will, and I’ve found this still works out to be perfect fluffy pillows.
Potato Gnocchi
Who knew you could eat something as amazing and as fluffy as a pillow. If you want an entry level pasta to learn how to make this is the one for you.
Course: Entree, MainCuisine: ItalianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
1 kg 1 potatoes
2 tsp 2 salt
1 cup 1 flour, plus more for dusting
Directions
- Peel, cube, and boil the potatoes in salted water until tender, then drain. Mash the potatoes until smooth in a large bowl. Allow the potatoes to cool for 20 minutes or until cool enough to handle, then tip them onto a floured bench.
- Add the salt to the potatoes and half the flour. Start combining the mixture until a dough forms, gradually adding the remaining flour. The trick here is to not knead the dough as we don’t want the gluten in the flour to activate (this is what makes the gnocchi soft rather than chewy).
- Divide the dough into six balls, then take each ball and start rolling it into a log. Cut the gnocchi into 2cm pieces or to your desired size. Place the cut gnocchi on a damp tea towel and cover whilst working through the rest of the dough.
- To cook, place the gnocchi into a boiling pot of water. Cook for 3 minutes or until the gnocchi has floated to the top.
- Serve this as is, or opt to pan fry it which will give you a new texture to experience.
