With a kilo of rude potatoes and a few eggs in the fridge, I thought I’d have a go at potato gnocchi this weekend. I’ve never made them before, but it’s fairly simple, as long as you have a ricer or a sieve to hand. I served them with my winter veg pesto, but a simple butter and sage sauce, or just a drizzle of good olive oil would be just as delicious.
3 large eggs, beaten
350g flour (the Italians would swear by tipo 00, but plain is ok)
optional: 1 sprig of fresh rosemary (or other woody herb)
Place the whole potatoes in a pan of cold salted water. Bring to the boil, then simmer for 10 to 15 minutes, or until just cooked (don’t cook them until tender as they’ll start sucking up too much moisture). Peel the cooked potatoes while they’re still hot, then push through a ricer (or a sieve) onto a clean work surface. You want a lump-free texture so push them through two or three times, if necessary.
Make a well in the middle of the potato mush and pour in the eggs. Pick, finely chop and scatter over the herb leaves (if using), add a good pinch of salt, then sprinkle half of the flour on top. Bring it together, gradually adding the flour and stopping as soon as it’s come together into a smooth, non-sticky dough (the minimum flour you can get away with, the better!).
Flatten the dough to roughly 1½ cm thick, then use a knife to slice away strips, again roughly 1½ cm thick. Cut each strip into thumb-sized chunks, then gently indent each gnocchi with a fork so they’re slightly concave.
Cook in boiling salted water for around 2 minutes, or until they rise to the surface, then serve.