Gnocchi traditionally comes from the northern regions of Italy where the conditions for growing potatoes are better. These versatile dumplings suit a number of sauces, from the simple burnt butter and sage to a hearty ragu. Gnocchi should be light and pillowy and thus learning to make your own will give you an appreciation of a good and a bad gnocchi.
On our Taste of South Australia tour we spend a day with Matteo at Casa Carboni and learn a few tricks to making the perfect gnocchi, as well as fresh pasta. So, whether or not you join us on our Taste of South Australia Tour or enjoy gnocchi with a traditional Bolognese on our Taste of Emilia Romagna tour you can make it at home with the recipe below.
Potato Gnocchi
Serves 4
500g Potato (floury variety like Agria)
100g Flour
1 egg
Nutmeg to taste (optional)
Salt to taste
Wash the potatoes and place them in a pot with cold water. Bring to the boil and cook until tender; peel the potatoes while hot and put through a ricer. Alternatively you can bake the potatoes instead of boiling.
Mix the other ingredients with the mashed potato. When it forms a ball place on your bench and keep kneading.
Shape into a 2cm thick rectangle. Cut this into 2cm wide strips and gently roll them, dusting with extra flour to avoid sticking together.
Cut the gnocchi 1 cm thick pieces. Dust with more flour and gently toss them using a dough scrapper (not your hands, which will give a funny shape or even spoil the gnocchi).
Cook the gnocchi in plenty of boiling and salted water as you would pasta. When the gnocchi rise to the top they are cooked.
Serve immediately with your favourite sauce.
TIPS
Depending on the potatoes, you may need more flour, just don’t go over 20% of the
mashed potatoes quantity
You can also blanch the gnocchi in salted boiling water; when they rise, strain them and cool them down in iced water. Drizzle some oil and refrigerate. This way they can last a 2 to 3 days.
You can also freeze raw or cooked gnocchi.
