Measure 1kg of similar sized Potatoes
Measure approx 300gm of plain flour
Beat 1 big egg
Fill pan with cold water to cover potatoes
Add 1 teaspoon of salt to help prevent skins from splitting.
Cook potatoes until they are cooked through, approx 15 mins.
Poke potato with skewer to test if cooked. If not, keep cooking. Could take 30 or more minutes depending on size of potatoes. Do not over cook!
Pour water and potatoes in colander to drain water.
Peel potatoes and keep them warm.
Put flour on table top
Make a well in the flour.
Add two pinches of salt.
Squish potatoes into flour well with potato squisher.
Add beaten egg to warm (not hot) potatoes, so they don't cook.
Continue kneading until it all comes together in a smooth unsticky glob. Don't over knead.
Sift flour onto table when needed.
This is the ball of Gnocchi. It is good.
Place ball of Gnocchi on cutting board
Cut a chunk off.
Cut into small pieces.
Roll small pieces and place on a tray lightly covered in flour.
Taste test on the cat.
Place tray in freezer if wanting keep for later.
Place in boiling salted water until they float to top.
Strain liquid from floating gnocchi
Place in sauce and mix. Can be done in stages.
- 1.0kg Old floury dirty Potatos
- 1.0 Beaten egg
- 300.0g Plain flour
Adelaide, South Australia