Homemade Potato Gnocchi
Growing up this was a Sunday meal treat which got my sisters and I really excited. I failed to watch Mama Gali senior through the process of making gnocchi as I always thought it was too complicated, and was convinced I would live with her for the rest of my life, I was wrong.
I had fun learning how easy it is to make homemade gnocchi with my mama this year, with her stressing about the quality of the potatoes and how much flour the spud takes. The secret behind gnocchi is the potato, you want to buy ones which are yellow inside and not white. Marabel Potatoes are perfect for gnocchi.
- 1kg Marabel potatoes
- 300g 00 flour
- 1 ball of Mozzarella
- 50g Parmesan cheese
- 2 tins of chopped tomatoes
- Passata (optional)
- Extra virgin olive oil
- Fresh basil leaves
- Freshly ground black pepper
1. Start by boiling some water and throwing in the potatoes, leave the skin on as it intensives the flavour. Meanwhile, start preparing the tomato sauce by pouring a glug of olive oil in a pot and add 2 crushed garlic cloves, leave to cook on low heat till the garlic turns golden. I always stress about not burning the garlic, but that is the secret to a good tomato base sauce. Pour the tinned chopped tomatoes, fill the can with water and empty the remaining’s into the pot. If you feel that it needs some passata feel free to add it in now. Tear 6 leaves of basil, season with sea-salt and freshly ground black pepper and leave to simmer on medium low heat for 15 minutes or until the sauce has a dense look to it. I like to blend the sauce with a hand blender so that there are no tomato bits.
2. The potatoes should be cooked now so drain the excess water and leave to cool for 5 minutes and then peel the skin off. Mash the spuds and combine the flour in a large bowl till you have workable dough to play with. Knead until the dough forms a ball. Cut the ball into four portions and shape into long snakes, about 1.5cm in diameter. Cut the snakes into 1.5cm piece and use your fingers to roll them inside out.
3. Bring a large pot of salted water to the boil and drop the gnocchi and cook for about 3 to 5 minutes or until they have risen to the top.
4. Drain and mix in with the tomato sauce, mozzarella and parmesan cheese. Some people like to throw the gnocchi under the grill to achieve a gratin effect, but that’s completely up to you. Season to taste and serve! Buon appetito.
If you find that the dough is wet and sticky, add more flour to the surface and dough. The dough has to be smooth and dry.
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