Basic potato gnocchi

Basic potato gnocchi

(Recipe by Stef @ Essential ingredients)

Serves 4

600 gr potatoes
3 egg yolks
¼ tsp ground nutmeg
½ tsp salt
½ c grated parmesan cheese
1 c GF plain flour, plus extra

Step 1: Cooking the potatoes
Spread a layer of rock salt on a baking tray and arrange the potatoes on top. Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle.

Step 2: Making the gnocchi dough
Peel off the potato skins. Grate the potatoes on the large holes of a box grater. Place the mound of potatoes on a clean surface and make a well in the middle. Add the egg yolks, parmesan, nutmeg and salt. Mix in the potatoes and mix well with hands.

Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. If the mixture is too dry, add another egg yolk or a little water. If it is too wet, add more flour.

The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1.5cm in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Step 3: Cutting and shaping the gnocchi
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1.5 cm in diameter. Cut into 1.5 cm long pieces. Lightly flour the gnocchi as you cut them.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.

Step 4: Cooking the gnocchi
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 120 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
Note: To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.