There is no comparison to home-made, pillowy gnocchi. They’re fun to make too.
- 1 kg starchy potatoes, Desiree is a good choice
- 350g plain flour, plus extra for dusting
- Put the potatoes, skin on, into a large pot filled with water. Bring to the boil and cook until potatoes are very tender. Drain.
- When potatoes are just cool enough to handle, press them through a ricer, straight onto your kitchen bench. Spread out and allow to cool completely.
- Add the flour and mix gently to combine just until the dough comes together. Take a small chunk of dough and roll into a snake like log. Dust sparsely so the dough doesn’t stick, but be careful not to add too much flour as this is what makes the gnocchi heavy and chewy.
- Cut gnocchi at regular intervals into small pieces, and press onto a gnocchi board or the tines of a fork to make indentations. This helps the sauce cling to the gnocchi. Alternatively press a little dimple into each gnocchi with your thumb.
- Bring a large pot of water to the boil, add a generous pinch of salt and drop in the gnocchi. Stir gently and cook until gnocchi rise to the surface. Remove with a slotted spoon, drain and add to your favourite sauce.