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BASIC GNOCHI

BASIC GNOCCHI

If you are a pasta lover, you will absolutely love gnochi. These are great little dumplings that love really thick and hearty sauces, making them perfect for cold winters. Some are intimidated by these, but they are so easy to make. Just a few simple rules...don't add too much flour to the potatoes, keep them dry, don't add any butter or cream. And finally, don't over cook them...just until they float

Here's what you'll need

BASIC GNOCCHI

  • 1 pound baking potatoes
  • 1 cup flour
  • salt and pepper
GNOCCHI
  1. sprinkle a baking tray with some salt and place raw potatoes...be sure to prick them a few times with a fork

  2. SHITAKE MUSHROOM & PANCETTA GNOCCHI
  3. bake them off in a 350° oven until cooked all the way through...about an hour

  4. once they're cool enough to handle, cut the potatoes in half and scoop out the innards

  5. mash up well and season

  6. add about half as much flour as you have potatoes

  7. knead until a dough forms, adding flour as you need

  8. make yourself a trial dumpling and pop it into boiling water...this is an important step to make sure you have good consistency, texture and flavour

  9. roll out the dough into a "snake" shape and start chopping

  10. BASIC GNOCCHI
  11. gently roll each dumpling in your hand to shape into small cylinders and roll them over a fork to give you those sauce-grabbing grooves

  12. boil up gnochi until they float...usually a few minutes at the most

  13. BASIC GNOCCHI
  14. scoop them out of the water and directly into the sauce and toss well

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