Cuisine - - NZ CAFES -


650g floury pota­toes (I used Agria),

peeled, cut into large pieces 125g flour, plus ex­tra for rolling 1 large free-range egg


If you want to make a larger quan­tity of gnoc­chi to serve 8, use 1.5kg pota­toes, 250g flour and 3 small free-range eggs

Cook the pota­toes in a saucepan of boil­ing un­salted wa­ter un­til ten­der. Drain and leave to dry for 5 min­utes then mash or put through a ricer. Add the flour to the pota­toes and use a wooden spoon to beat it in. Add the egg to the potato and flour mix­ture and use the wooden spoon to thor­oughly beat in the egg.

Turn the mix­ture out onto a floured bench­top and knead to form a smooth dough, adding more flour if nec­es­sary, to make a soft but not sticky dough. Shape into 2cm-wide logs then cut the logs into 1.5cm pieces.

Place each piece of dough on the back of a floured fork and press down lightly with your thumb (you want fork ridges on one side; an in­den­ta­tion on the other). Shap­ing the gnoc­chi like this helps it to cook through evenly and hold the sauce. Roll or flick the pieces onto a floured board or tray.

Cook the gnoc­chi in a large saucepan of well-salted boil­ing wa­ter, about 20 at a time, for about 1 minute or un­til the gnoc­chi rise to the top. Use a slot­ted spoon to scoop out the gnoc­chi and add to your sauce.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.