gnocchi bolognese sauce

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.