- 4 large potatoes
- 2 eggs
- 1.5 cups of flour
- Salt and pepper
Boil the potatoes with lots of salt until soft. Remove and peel while still hot and then use two forks to mash them. You’re not really mashing more, creating a fluffy base. If you do this while it’s hot it will be fluffier.
When you’re done add 2 eggs onto the fluff and fold in. Then bit by bit add a cup of flour and a pinch of salt and work it in. It’s important not to over mix. You want it to come together but with as light of a touch as possible.
If the dough is too sticky add a little more flour. Use your senses and intuition. Flour your surfaces. Now divide the dough and roll out snakes that are about the width of your thumb, and using a knife cut the gnocchi into little pillows.
When you’re ready to cook them, drop the gnocchi into boiling water. They will cook very quickly in less than a minute. Once they float, they’re done. Take them out with a slotted spoon and enjoy with some butter, fried sage and parmesan, or pesto or homemade tomato sauce!
Some more gnocchi recipes and inspiration:
- The Beauty Chef Cauliflower Gnocchi with Pesto
- Pasta Grannies Gnocchi with Ragu
- Julia Busuttil Nishimura’s Ricotta Gnocchi
- Mimi Thorisson Pumpkin Gnocchi
- Gennaro Contaldo's Gnocchi