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Mains

Gnocchi

Gnocchi

Print Recipe

Ingredients

  • 400g king Edwards or Maris piper floury potatoes
  • 100g unbleached organic flour (more to texture and dust)
  • Pinch of sea salt

Instructions

1

Boil a large pan of salted water. Add the potatoes into the pan with the skins still on. Simmer for 30 minutes until tender to prick and ready to mash.

2

Remove from the heat and drain. The skins will rub off to remove. Allow you steam cool for 10 minutes. Mash the potatoes to a fine mash and begin to add a pinch of salt and the flour 1 table spoon at a time combining after each spoon. Keep adding flour until the dough is no longer sticky to touch and retains its shape when a small piece is balled.

3

Empty the dough on to a flour dusted counter and roll into a long sausage two finger widths wife. Cut at one finger lengths and roll into small ovals then press gently.

4

Add to salted boiling water for two minutes (the gnocchi will float when ready) drain using a slotted ladle and serve with pesto, marinara sauce or in a bake.

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