Gnocchi – hand rolled potatoes made from scratch

Home made gnocciGnocchi is Italian noodles or dumplings. They can be made of semolina or flour, but is most often made of potatoes. In Italy they are eaten as a starter, to soup or as a main course.
Gnocchi is best served fresh, but it is possible to freeze them.
Cooking time: 1.5 hours, including 40 minutes in the oven.
Cooking time 90 minutes for 4 portions

IngredientsIngredients

  • 1 kilo mealy potatoes (the kind good for making mash)
  • 250 ml / 9 oz flour
  • 100 ml / 3 1/2 oz buckwheat flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Cooking instructionsHow to

  1. Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
  2. Bake 1 kilo of potatoes in the oven until they are soft, for approximately 40 minutes, the right amount of time to relax. Try a breathing exercise: Sit on a chair. Concentrate on your breathing. Count the breaths. 1-in, 1-out, 2-in, 2-out and so on. Focus just on the breathing. If other thoughts distract you, start on 1 again.
  3. Peel the potatoes whilst they are warm, using gloves. Press the potatoes in a potato press in a large bowl.
  4. Mix in 250 ml / 9 oz flour, 100 ml / 3 1/2 oz buckwheat flour and 2 tbsp olive oil. Season with 1 tsp salt and 1 tsp black pepper. Mix it to dough.
  5. Form the dough into cylinders on a table with flour on it whilst the dough is still warm. Cut into pieces, approximately 3 centimeters long and roll into balls. Roll the ball over a  fork and it will have a nice pattern.
  6. Boil water and add the gnocchi, a few at a time. Let them simmer for around 2 minutes until they float. Lift them up and drain them in a sieve. The gnocchi is now ready to be added to a sauce. Try Gnocchi with corn velouté and vegetables (recipe coming soon).
Nutritional value based on 4 portions:
Calories: 452
Carbohydrates: 85 g
Fat: 8 g
Protein: 13 g

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