-
1
Boil/steam potatoes until tender - do not overcook.
-
2
When slightly cooled down, peel, discard skins.
-
3
Using potato ricer or mouli (French rotary grater) puree potatoes into bowl, season to taste with salt.
-
4
Add flour to potatoes; using hands knead briefly until soft dough forms.
-
5
If mixture is a little sticky, add a little more flour (too much flour will make gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking).
-
6
Turn dough onto lightly floured surface.
-
7
Cut dough into 4 equal-sized pieces, using your hands gently roll each piece out to form a log about 2cm wide.
-
8
Using lightly floured knife cut each log into 1.5cm-long pieces.
-
9
Roll each gnocchi over the tines of a lightly-floured fork (the fork marks create a textured surface helping sauces to cling onto the gnocchi).
-
10
Bring a large saucepan with water to the boil.
-
11
Add 1/4 of the gnocchi.
-
12
As they cook, gnocchi will rise to the surface of the water.
-
13
Continue cooking gnocchi at the surface for about 10sec then remove with large slotted spoon and drain well.
-
14
Repeat with remaining gnocchi.
