Left over potatoes? Make gnocchi it is really simple and tastes so much better than the supermarket variety. The best thing is you can freeze them down in portions and cook them from frozen, mine made 6 boxes so that is 6 meals from one bag of spud’s! You can have them with sauce, meat or even just lunch. Once we made our own we never looked back and I actually find making them really therapeutic and the more I make things the better I get as my confidence grows. This time our kitchen didn’t look like a snow storm just maybe a snowball!
- 500g potatoes (about half a bag)
- 2 eggs
- 6 cups ’00’ flour or all purpose
- 1/2 cup pesto (for batch 1)
- 1/2 cup fresh herbs (I used sage and rosemary)
- seasoning if preferred
- Cut the potatoes in to quarters or to roughly the same size, boil for 30 mins in skins like you would for mash.
- Once cooked, drain and leave to cool so you can handle them, it was about 10 mins for me. Peel and split into 2 piles
- Put the 1st half of potatoes through a potato ricer or mash in a bowl.
- Flour a surface and put the potato mix on it, make a well in the center making sure the sides are even and high enough so an egg wont overflow.
- Sprinkle 1 cup of flour over the mound, crack an egg into a cup and gently pour into the hole in the potato. Add half a cup of pesto (batch 1) or herbs (batch 2), sprinkle another 2 cups of flour over the mound
- Knead until the mixture binds and you have a ball of dough, try to knead as little as possible so they stay fluffy when cooked.
- Take a handful of dough and roll into a long line to about 1-1.5cm wide, cut into gnocchi with knife and put two incisions into each gnocchi. Lay in tray, I used semolina so they didn’t stick it. Repeat with batch 2.
- Separate into batches and freeze.
- To cook the gnocchi boil a pan of water, place the gnocchi in pan and turn down heat to simmering. When they float they ready!