Make your mamma proud with these little potato dumplings, lovingly crafted using this simple guide.
1. Bake some potatoes and while they’re still warm scoop out the flesh.
2. Push the potato flesh through a mouli or potato ricer. If you haven’t got one of those, push the potato through a sieve using the back of a wooden spoon.
3. Mix in the flour, egg yolks, seasoning and any flavourings you like. Richard uses squid ink here for dramatic black gnocchi. Get your hands in there and bring it together into a dough. Add a bit more flour if it’s too sticky.
4. Shape the dough into long thin sausages, about 2.5cm in diameter. It’ll help to lightly flour the surface you’re working on, and your hands too.
5. Cut each long sausage into 2cm long pieces and run the prongs of a fork over each one to make some ridges. This way the sauce will stick to your gnocchi better.
Keep the gnocchi in a single layer so they don’t stick together.
6. Bring a large, roomy pan of salted water to the boil and tip in the gnocchi. When they float to the surface they’re ready.
Drain them well then toss in your sauce, vegetables or anything else you fancy.
Check out all the recipes featured on Cookery School.