Tips for perfecting a simple Italian classic.
This satisfyingly simple Italian classic makes for a flavour filled lunch or dinner.
1kg rock salt 1kg starchy potatoes, scrubbed Y2 cup (35g) finely grated parmesan, plus extra to serve 2/3 cup (100g) plain flour, sifted, plus extra for dusting 1 teaspoon table salt 2 egg yolks pasta sauce (see tips and tricks), basil and cracked pepper, to serve
STEP 1 Preheat the oven to 180°C. Place the rock salt on an oven tray, top with the potatoes and bake for 1 hour or until tender and skins are crispy. Set aside to cool slightly.
STEP 2 Cut the potatoes in half. Scoop the flesh into a medium bowl and mash until smooth. Add the parmesan, flour and table salt and mix to combine. Add the egg yolks and stir until the mixture comes together.
STEP 3 Knead on a lightly floured surface for 1 minute or until a soft dough forms. Divide the dough into 4 x 30cm-long ropes. Cut each rope into 3cm-long pieces and set aside on a lightly floured tray. Cook half of the gnocchi in a large saucepan of salted boiling water for 5 minutes or until they rise to the surface. Drain. Repeat with the remaining gnocchi.
STEP 4 Divide between bowls, top with pasta sauce, basil, pepper and extra parmesan to serve. Serves 4.