Gnocchi

I’ve always been keen to try making my own pasta, and hope to do so over the summer when I’m back in a larger kitchen and with the correct implements. Making this gnocchi however was the perfect middle ground, and can be made in any size of kitchen, with the minimal amount of fuss or items required. Basically, all you need is a big bowl, a floured work surface and some elbow grease and you’ve got your self some delicious pillows of potato-y goodness. Consisting of just flour and potato, its highly likely that you won’t even need to leave the house and buy ingredients to make them, so no excuses! I fried mine and served with a tomato and goats cheese sauce topped with some fresh basil leaves.

From ‘Gizzi’s Kitchen Magic’

Serves 6

500g floury potatoes

1 egg, beaten

250g plain white flour (00 pasta flour if you can find it… I couldn’t)

sea salt and freshly ground pepper

1. Boil the potatoes, unpeeled, in a large pan of boiling water until tender. Drain and leave to cool until you are able to handle the potatoes and remove the skins. Mash until really smooth. Add the egg, plenty of salt and pepper and the flour and mix with your hands to make a dough.
2. Knead on a floured work surface for a few minutes, and then cut the dough into four 2cm thick ropes. Cut each rope into 2.5cm pieces, and roll to create gnocchi shaped cushions. Leave to dry out for 10 minutes to 2 hours on a floured work surface.
3. They can be kept in the fridge for up to two days, or you can cook them straight away by boiling in salted water until they rise to the surface.

with a tomato and goats cheese sauce

Culinary Know How: 2^ND YEAR

Budget: UNDER £2

Kitchen Requirements: MIXING BOWL, SAUCEPAN, MASHER.