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1
Clean the potatoes and cook or microwave with the skin on.
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2
Cook until they're tender when you check them with a toothpick.
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3
Remove the skin and mash until smooth.
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4
Pass the potatoes through a sieve.
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5
If you like a rough texture you don't need to do this.
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6
After allowing to cool, add ingredients and stir in the strong flour little by little.
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7
Knead the dough until it's about the same consistency as your earlobes.
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8
Roll the dough into a 2 cm thick long sausage shape on the floured surface.
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9
Cut into 1 cm pieces and sprinkle with some flour.
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10
Press the back of a fork onto a piece to indent it.
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11
Cook the gnocchi in plenty of boiling salted water.
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12
When they bob up to the surface, continue to cook for about another minute.
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13
Once they are cooked, drain and place into iced water to cool.
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14
Drain in a colander.
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15
Place ingredients in a frying pan and turn the heat on.
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16
Stir with a wooden spatula and melt the cheese.
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17
Add the gnocchi.
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18
Check the seasoning and add more grated parmesan cheese if necessary.
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19
Mix in the chopped parsley and transfer onto a serving dish.
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20
Sprinkle with coarsely ground black pepper.
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21
If you want to freeze the gnocchi, flour them and place them in a container without overlapping them.
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22
When they are frozen, they will stick to each other.
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23
Use a spoon to separate them.
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24
Add some egg to make a carbonara style sauce.
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25
Use the same amount of cheese and milk.
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26
Add some eggs at the end and use more grated parmesan cheese.
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27
I like gnocchi with tomato sauce.
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28
You can make gnocchi with sweet potatoes, too.
