gnocchi

gnocchi 002

It seems an awful palaver to make fresh gnocchi but it actually takes under an hour.

First I steam a kilo of potatoes and put them through a ricer, add 300 gm of flour, an egg and salt to make a soft dough. I divide the dough into 8 and roll each piece out to a thick finger.  Then, I cut off one centimetre pieces which I shape by dragging down the prongs of a fork. I lay the gnocchi out on a floured sheet.

The gnocchi are dropped into a pan of boiling salted water and removed with a slotted spoon when they rise to the surface. At this point I  transfer them into a pan of melted butter and sage and ,when all are ready, I serve with plenty of grated parmesan.  Today they went into a warmed serving dish with tomato sauce, melted butter and parmesan.  The tomato sauce was the last of the batch Augusta made with fresh tomatoes in September and put in the deep freeze. 

I made the gnocchi yesterday and kept them in the fridge until lunchtime today. They also freeze very well and can be cooked directly from frozen.

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