Gnocchi
Ingredients
- 6 russet potatoes
- 3 cups white plain flour
- 1 tsp salt
Method
- Preheat oven to 190C
- Poke potatoes with a fork
- Bake for 1 hour
- Slice potatoes down the middle and leave to cool for 5 minutes
- Scoop out the flesh
- Roughly mash the potatoes and place on a clean counter top
- Sprinkle flour on top, a bit at a time
- Cut the flour into the potatoes using a spatula or your hands
- The dough should be able to be shaped into a disk
- Dust with flour and wrap in plastic wrap
- Sit at room temp for ~45 minutes
- Cut the dough into small chunks and shape into balls/stumpy sausages
- Heat water until boiling
- Add salt
- Cook the gnocchi by adding it in batches, they should float to the top when they are done (~2-3 minutes)
- Serve with a sauce, lots of parmesan etc.