Basic potato gnocchi

If you read my gnocchi tips on page 149, you will know making a successful gnocchi dough is all about knowing the type of potatoes to use and how to cook and handle them. It really is easy – just be confident!

SERVES 4

850g starchy potatoes (russet or desiree), unpeeled salt flakes

1 egg yolk

110–150g (¾ –1 cup) plain or type ‘00’ flour

1 Place potatoes in a large saucepan. Fill with cold water, add two fistfuls of salt; bring to the boil over high heat. Cook for 35–40 minutes or until tender. Drain well, then set aside for 10 minutes until cool enough to handle.

2 Pass the potatoes through a potato ricer and allow to cool for about 5–10 minutes. Stir in the egg yolk and a small pinch of salt. (If you don’t have a ricer, you can use a masher, although you will need to peel the potatoes first.)

3 Start adding flour, a little at a time. Depending on your potatoes and the flour you use, you may need to use more or less than indicated. You want a soft dough that’s pliable and not tacky. I normally use about threequarters and use the rest for dusting while I’m shaping the gnocchi. Don’t add too much flour or your gnocchi will be heavy.

4 Cut dough into four or five pieces, then place on a floured surface and roll into 2cm thick logs. Cut each log into 2–3cm pieces. You can leave them like that if you like. Alternatively, roll them over a wooden gnocchi board or press them against the tines of a fork to form ridges. The tines will leave indentations in the gnocchi, ready to trap the sauce for the joy of your palate. Once you’ve rolled all your gnocchi, dust with flour and set aside. They are best cooked within a few hours.