Potato gnocchi
A great way to enjoy non-sticky potatoes, just drizzle with a little melted butter, or add any sauce or vegetable preparation you like. Any leftovers can be reheated in your preferred sauce or puree.
Ingredients
- 450 g potatoes (floury variety), peeled and cubed
- 2 egg yolks
- 50 g butter
- 125 g plain flour (approximately)
- pinch of ground nutmeg
- pepper
- 1 tsp salt
Method
- In a saucepan, cook potatoes in generously salted water until soft, 15 to 20 minutes. Drain well and let dry for a few minutes. In a large bowl, mash the dried potatoes. Add egg yolks and butter, mix well. Set aside to cool. Once cooled, add nutmeg and seasoning, add flour, mix well. If the mixture is too soft, add a little more flour (in small portions) until consistency is firm enough to hold together when rolling into a log.
- On a floured surface, roll dough in portions into thick ‘sausages’, about 3 cm diameter. Cut into bite-sized pieces, keep on a floured baking sheet in a single layer.
- In a large saucepan, bring salted water to the boil. Add a batch of the gnocchi to the boiling water, reduce heat and simmer for a 3 to 4 minutes until gnocchi float to the surface. Remove with a slotted spoon, drain, keep warm in a bowl. Repeat until all dough is used up. Serve drizzled with a little melted butter.