Homemade Gnocchi

You had me at potato dumplings…

I’ve never made these little beauties before.  Little pillows of fluffy potato, enveloped in any flavour your heart desires!  Tonight my heart desires these pillowy clouds floating in homegrown pesto from the garden.

The secret to making these beautiful little lumps is baking the potatoes beforehand and using gram for gram the same amount of flour as you do potato (thank you Chef Dimo from Jamie Oliver’s Cookery School for this tip!)

 

Here we go!

500 grams	Maris Piper potatoes
500 grams	Tipo 00 flour
2 large	Egg yolks
Pinch	Sea salt

 

Method:

Pre-heat the oven to 180°C.

Prick the skins of the potato with a fork before placing on a baking tray and in the oven for 1 hour and 2 minutes (depending on the size of the potatoes).

Once the potatoes are soft, scoop out the flesh and place into a glass mixing bowl.

Add the flour, egg yolks and the salt and mix to combine.

Dust a clean surface with some flour and tip the dough out.

Knead the dough for a couple of minutes to release the gluten before leaving it to rest for 10 or so minutes (covered).

Split the dough into workable sizes and roll into sausages with a 1.5cm-2cm diameter.

Cut into bitesize pieces.

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Once all the dough is cut place them (one by one otherwise they will stick together) into salted boiling water.  They are ready and cooked through when they float to the surface.

I mixed mine with my Homegrown Garden Pesto before flash frying in a non-stick pan with a little of the cooking water to ensure a silky smooth sauce.

Perfect for making ahead and freezing between layers of baking paper.

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