Gnocchi is a delightfully filling potato dumpling which goes well with almost any sauce and is traditionally served as a pasta dish. It's simple to prepare and make by following our easy step-by-step guide.
Serves 420 minutes
700g baking potatoes, peeled
1 large egg
200g plain flour
Peel 700g baking potatoes, cut into chunks and boil in a deep pan for 10 – 15 minutes.
Drain the potatoes and mash thoroughly, ensuring that there are no lumps.
Transfer the mashed potato to a large mixing bowl and add 1 large egg and 200g of plain flour.
Gently mix everything together until you have a soft dough that holds together.
Tip the dough out onto a lightly floured surface to prevent it from sticking and divide into 3 equal pieces.
Roll each piece into a long ‘sausage' about the width of your thumb.
Sprinkle more flour if required.
Cut the dough into 1 inch pieces and roll into some residual flour.
Carefully roll and press each piece down the prongs of a fork to create texture.
Sprinkle with more flour to prevent them sticking together.
Add the gnocchi to a large pan of boiling, salted water and cook for 2 minutes or until they float to the surface.