View source for Gnocchi

[[Pasta & Pastry|&lArr; Pasta & Pastry]]

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Two recipes here, but the method in both is the same.  One from Giorgio Locatelli which uses egg and a little more flour.  The other from Marcella Hazan which should make lighter, less doughy gnocchi but is more difficult to work with as there is no egg to help bind the mixture.  Both recommend Desirée potatoes. This is readily available in UK, but in Nederland less so. What you need is an 'lets kruimig', so Bintje, Gloria, Bildstar or Redstar. I have used Dore which is probably too kruimig.

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==Ingredients==
:<small>''Made in Italy'' Georgio Locatelli</small>
Georgio's quantities are large, which he says is the minimum you can easily work with.  I've done with half the quantity below with no problems.
:1 kg unpeeled potatoes (see above)
:2 small eggs
:320g plain flour (might not need all of this
:pinch of salt

:<small>''The Classic Italian Cookbook'' Marcella Hazan</small>
:680g unpeeled potatoes
:120g plain flour

==Method==
#Boil the potatoes in their skins in plenty of water.  Try not to break the skins, so don't test too often while cooking. When soft, drain.
#Georgio suggests having an oven preheated to 100℃ and popping the cooked potatoes into the oven to dry out a little - especially if skins have cracked.
#Working with the still hot potatoes, skin pash through a ricer or sieve.
#Add most of the flour (and egg and salt in Georgio's recipe) and mix.  You want as little flour as possible to make a soft, smooth and still slightly sticky dough.
#Roll the dough out into sausage shapes about the thickness of your thumb and cut into 1.5cm pieces.
#Using a fork, hold the fork sideways, parallel to the work surface with the concave side facing you. Press a cut piece of dough against the prongs with you index finger of your free hand, pointing parallel to work surface and directly perpendicular to fork. While pressing with your finger, flip and roll along the prongs it towards the fork handle and allow to drop onto work surface.  You should end up with a sort of crescent shaped gnocchi with fork indentations on one side.  Repeat for all the pieces of dough.

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