Basil Gnocchi

1. 1

   Peel potatoes, then steam or boil them til cooked through and tender.

2. 2

   While potatoes are cooking, blend the basil leaves and olive oil in a food processor.

3. 3

   Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm.

4. 4

   Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough.

5. 5

   Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed - dough should be soft, pliable and not sticky.

6. 6

   Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be.

7. 7

   Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi.

8. 8

   Serve with your sauce of choice!

No additional tips available.