- 2lb of Potatoes
- 2¼ cup all-purpose/plain Flour
- Bring a pot of water to the boil, tip in the potatoes and cook them for 40 minutes. To test if the potatoes are cooked, pierce them with a toothpick. You know they are ready if the pick easily passes through the center of the potatoes.
- Once the potatoes are cooked, drain them and peel them whilst they are still hot.
- Dice the potatoes and thoroughly mash them with a fork.
- Sift the flour onto the mashed potatoes.
- Take a dough scraper and start cutting through the flour to mix the ingredients.
- Mix the ingredients by hand until a rough dough is obtained. At the end of this process, the dough should be firm to the eye, soft to the touch and a bit sticky. If it is too sticky, a little more flour can be added.
- Roll the dough into a cylindrical shape and cover it with a kitchen towel. Leave the mixture to rest for 10 minutes before moving on.
- Once the time has elapsed, remove the towel from the dough, dust some flour onto the working surface, cut a part of the dough and roll it into a log shape.
- Cut the shape into pieces of the desired dimension.
- To make the gnocchi with the board, gently press and roll the piece of dough onto the wood to achieve the classic shape.
- To proceed with the other method, dust a fork with some flour and gently press and roll each gnocchi against the fork’s prongs.
- To cook the gnocchi, simply plunge them into salted boiling water and keep them in until they rise to the surface.
<strong><a href="https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ/ref=as_sl_pc_as_ss_li_til?tag=gourmet068a-20&linkCode=w00&linkId=7130ba2f8d601c71cb8c31f87fb7cc34&creativeASIN=B00004OCJQ">Potato Ricer</a></strong> is great for making perfectly smooth mashed potatoes every time.
You might also like