Homemade Gnocchi

Homemade gnocchi

Ingredients:

6-8 medium potatoes

1.5-2 cups plain flour

1 egg

Cook potato in whatever way is easiest. Peeled and boiled, pressure cooked or baked in skins then peeled.

Mash while still hot to avoid any lumps. Let cool. Add in one cup of flour at a time till you have a moist but not super sticky dough. When just combined, make a well in centre and add egg. Fold until combined then massage into a ball. Portion out and roll into 1.5 cm thick logs. Chop into 1.5 cm chunks. Gently roll a fork over the top to add imprint.

To cook place into boiling water till they float to the top, approx 3-7 mins depending how many are in a batch. Add to pasta sauce.

Added option- fry in butter and/or oil and fresh garden herbs. Eg rosemary, sage, thyme till crispy.

Does not store especially well for long periods in the fridge however can be easily frozen by spreading evenly on a chopping board and put in freezer for an hour or two then stored in a ziplock bag. Cook as per instructions. Do not defrost first.