A gnocchi meaning “Knot in Wood” is a dumpling made from soft dough consisting of flour, eggs and potato. There are huge variations that you can make to accompany it, just like pasta. It’s simple to make, quick to cook that there’s no reason to buy processed ones.
Cover the potatoes with water in large pot, bring to the boil and simmer for approx 20 minutes or until cooked.
Drain in colander and let cool for 30 minutes.
Peel the potatoes using your hands.
Using a ricer, mash the potatoes into a mixing bowl.
Add the salt.
Add the two egg yolks.
Add the sifted flour or use straight from sift.
Slowly fold the mixture to combine all the ingredients.
Flour bench to prevent sticking and place your mixture on bench, fold a couple more times to make sure all ingredients are well combines. make into ball.
Now slice a 2 cm piece with a knife and roll it on bench like a snake. Cut the snake in two and put them both together, then slice into 2-3 cm lengths.
Place a fork on the bench prongs down and make a pattern by rolling each piece on the back arch of a fork and pinching each gnocchi as it rolls off. See above photo or video.
In a large pot of salted water, bring the water to a simmer and add the gnocchi. Once they start to float they are almost ready. Scoop out, dry and refrigerate.
Use floury (high starch) potatoes for best fluffy results.
By Joel Mielle
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