I love gnocchi and set about making my own over the weekend for some of the bolognese sauce I had left over and I was really surprised at how easy it was. It takes about an hour from start to finish and is important to use floury potatoes. I only cooked half of the gnocchi and the rest is suitable to freeze.
What you need
2kg floury potatoes
1 1/2 cups flour
1/2 teaspoon salt
The process
Peel and boil the potatoes in salted water for about 15 minutes ot to the stage that a toothpick or skewer goes in easily but is still quite firm.
Drain the potatoes and mash them well to a smooth consistency, with no lumps.
Transfer the mash to a large bowl, add the salt and 1/2 of the flour and knead to combine it all well. Add more flour a little at a time and knead until the dough is no longer sticky and quite firm.
Flour a surface, cut into 3 or 4 portions and roll each portion into a long tube about 2 or 3 cm thick. (if you are going to freeze some, place them in a ziploc and freeze now)
To cook them, bring a large pot of salted water to the boil, drop in the gnocchi and when the rise to the surface let them cook for another 2 minutes.
remove, drain and pour over the bolognese sauce.
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[...] all time classic Italian pasta sauces that takes about 15 minutes from start to table. There is a Gnocchi recipe here or you can buy the pre made gnocchi from Woolies or a good Italian deli. Checkers has a really [...]
I don’t know if this would help but generally floury potatoes are those you cut open after peeling and have a purple like star across the potato. Like when you make potato salad and you cut open the cooked potato you will distinctly see this purple marking this is what I call a floury potato. You will generally find these marked soft boiling potatoes or if loose as G says the larger potato. Trust this will assist you. Look for the dark brown larger potato.
I’ve always wanted to make my own Gnocchi but how do you know if a potato is floury?
Great question cash, you should look for baking potatoes and not roasting potatoes, they are generally larger and should say on the bag. Cheers for now G
Thanks for the visit Trevor.B enjoy it.
Love the recipe. Will attempt soon and let you know. I’ve always wanted to find out how to make it. Thanks.