1 kg waxy potatoes
2 tbsp parmesan cheese, finely grated
2 egg yolks
1 ½ cups flour
Boil the potatoes until soft. Peel and pass through a potato ricer into a bowl while still warm.
Add the parmesan and egg yolks and mix through. Add the flour slowly, using your hands to form a dough with the mixture. Transfer to a lightly floured surface and knead gently.
Divide the dough into 6 portions. Working with one portion at a time, roll out onto a floured surface to make a long rope about 1.5cm thick, then cut into 1.5cm bite-size pieces. To form the gnocchi, press down along the tines of a fork to form a slight hollow in the middle with ridges on the outside – this shape help them to soak up the sauces they’re served with. Alternatively, you can simply press the tines of the fork gently across each piece of dough. Continue shaping the gnocchi until all the dough is finished.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches, about 20 pieces at a time. Cook for 1-2 minutes until they have risen to the surface. Remove with a slotted spoon and drain.
Serve with your favourite sauce. Burnt sage butter is a classic!
Tips: Have a look at these gnocchi recipes with creamy cremazola sauce, short rib tomato ragu and truffled mushroom ragu.
1 kg waxy potatoes
2 tbsp parmesan cheese, finely grated
2 egg yolks
1 ½ cups flour
Boil the potatoes until soft. Peel and pass through a potato ricer into a bowl while still warm.
Add the parmesan and egg yolks and mix through. Add the flour slowly, using your hands to form a dough with the mixture. Transfer to a lightly floured surface and knead gently.
Divide the dough into 6 portions. Working with one portion at a time, roll out onto a floured surface to make a long rope about 1.5cm thick, then cut into 1.5cm bite-size pieces. To form the gnocchi, press down along the tines of a fork to form a slight hollow in the middle with ridges on the outside – this shape help them to soak up the sauces they’re served with. Alternatively, you can simply press the tines of the fork gently across each piece of dough. Continue shaping the gnocchi until all the dough is finished.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches, about 20 pieces at a time. Cook for 1-2 minutes until they have risen to the surface. Remove with a slotted spoon and drain.
Serve with your favourite sauce. Burnt sage butter is a classic!
Tips: Have a look at these gnocchi recipes with creamy cremazola sauce, short rib tomato ragu and truffled mushroom ragu.
1 kg waxy potatoes
2 tbsp parmesan cheese, finely grated
2 egg yolks
1 ½ cups flour
Boil the potatoes until soft. Peel and pass through a potato ricer into a bowl while still warm.
Add the parmesan and egg yolks and mix through. Add the flour slowly, using your hands to form a dough with the mixture. Transfer to a lightly floured surface and knead gently.
Divide the dough into 6 portions. Working with one portion at a time, roll out onto a floured surface to make a long rope about 1.5cm thick, then cut into 1.5cm bite-size pieces. To form the gnocchi, press down along the tines of a fork to form a slight hollow in the middle with ridges on the outside – this shape help them to soak up the sauces they’re served with. Alternatively, you can simply press the tines of the fork gently across each piece of dough. Continue shaping the gnocchi until all the dough is finished.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches, about 20 pieces at a time. Cook for 1-2 minutes until they have risen to the surface. Remove with a slotted spoon and drain.
Serve with your favourite sauce. Burnt sage butter is a classic!
Tips: Have a look at these gnocchi recipes with creamy cremazola sauce, short rib tomato ragu and truffled mushroom ragu.
1 kg waxy potatoes
2 tbsp parmesan cheese, finely grated
2 egg yolks
1 ½ cups flour
Boil the potatoes until soft. Peel and pass through a potato ricer into a bowl while still warm.
Add the parmesan and egg yolks and mix through. Add the flour slowly, using your hands to form a dough with the mixture. Transfer to a lightly floured surface and knead gently.
Divide the dough into 6 portions. Working with one portion at a time, roll out onto a floured surface to make a long rope about 1.5cm thick, then cut into 1.5cm bite-size pieces. To form the gnocchi, press down along the tines of a fork to form a slight hollow in the middle with ridges on the outside – this shape help them to soak up the sauces they’re served with. Alternatively, you can simply press the tines of the fork gently across each piece of dough. Continue shaping the gnocchi until all the dough is finished.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches, about 20 pieces at a time. Cook for 1-2 minutes until they have risen to the surface. Remove with a slotted spoon and drain.
Serve with your favourite sauce. Burnt sage butter is a classic!
Tips: Have a look at these gnocchi recipes with creamy cremazola sauce, short rib tomato ragu and truffled mushroom ragu.
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