A step by step recipe will teach you to make gnocchi as good as any Italian. This is my family's recipe with all the secrets for success.
How to make gnocchi dough.
Place unpeeled potatoes in a large saucepan, cover with water and add a large spoonful of salt. Bring to the boil.
Boil for 20 minutes or until potatoes can be easily piece with a knife.
Once potatoes are tender, drain and allow to cool a little until you can manage to handle them. They need to be quite warm.
Peel the potatoes and pass them through a potato ricer or vegetable mouli onto the work surface.
Sprinkle the flour onto the potatoes. Make a little well and add the egg.
Gently and gradually combine the potatoes with the flour and about half of the egg.
It is important to not over knead. The dough should be light, not gooey or gummy which is a sign of over kneading and will result in heavy gnocchi.
Form the dough into a ball and cover with a clean cloth to keep warm.
To shape the gnocchi, see my video in the post.
Cut small portion of dough and roll into a long rope about the thickness of your thumb.
Cut into 2.5cm or 1 inch lengths.
Take each bit of dough and using your index and middle finger, press the dough onto the tines of the fork ( or a gnocchi board which can be purchased in specialty shops) and roll. Making a concave indentation on one side and ridges on the other side.
Place gnocchi on a baking tray that has been dusted with flour.
An optional idea is to line the tray with baking paper and flour the paper as well. This way when you are ready to cook, you just pick up the ends of the paper and slip all the gnocchi into the boiling water.
Continue making gnocchi until all the dough is used up.
To cook the gnocchi.
Bring a large pot of salted water to the boil.
Add gnocchi in batches and gnocchi are ready when they rise to the surface which will be about 3-5 minutes,
Use a large slotted spoon to lift the gnocchi out. Drain well.
Place into a large bowl and add the sauce of your choice.
choosing potatoes to make gnocchi.
Choose a floury, starchy potato
Don't choose one that is waxy or a "salad" potato.
Look for varieties that are good for mashing, baking or roasting.
PLUSMy father's top tip is to keep the gnocchi dough warm.