Gnocchi from thine own hands!

Yes! Something I've wanted to do for aaaages. I have no idea why I have taken so long to do it. Friday 2.30pm I decided to do it, I had potatoes to use!

It's a little messier than expected, but not hard to clean up and there are breaks in the preparation to do so!!

Ingredients

• 
  
  900g of peeled starchy potatoes (I used russet) weighed after peeling
• 
  
  2 egg yolks
• 
  
  approx 1.5 cups of tipo 00 flour (you could regular flour I guess!?)
• 
  
  2 pinches salt.
• 
  
  good lashing of pepper

Method:

Wash potatoes, then dry, then steam until soft.
Mash finely, turn out onto floured surface
Add 1 egg yolk and 3/4 cup of flour, combine

Add remaining egg and enough flour so it goes into a smooth, silky dough

Cut into 6 even-ish pieces.
Roll each piece on floured surface and then slice into gnocchi size portions (roughly 1 inch)give a little roll and press with back of fork. Put onto floured plate, ensuring none of the gnocchi touch.

Boil stockpot of water
Drop half the prepared gnocchi in one by one, when they rise to the top, take and drain with slotted spoon and drop into your simmering sauce.

When all first batch are done, do the second batch.


I served mine with napoletana sauce (1 finely diced onion, sliced garlic, 1 tb olive oil, basil, oregano, 2 420g tins crushed tomatoes, slosh of red wine, 1.5 cups of water and a tablespoon of tomato paste) and finely grated Parmesan on top.
Bon Apetit!

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