Gnocchi 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.
- 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
- Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
- 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.
- Peel the potatoes whilst they are warm, using gloves. Press the potatoes in a potato press in a large bowl.
- 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.
- 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.
- 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).