Gnocchi! One of my favourite dishes to cook and definitely eat!

It's one of those dishes that's really hard to write a recipe for, as it's more of a feeling than a exact recipe, but here are some things to watch out for when making Gnocchi:

Use argia potatoes

Always cook in large pieces in salted boiling water

NEVER! turn the heat of and leave the cook potatoes to soak to soak in the water

Always drain the hot potatoes and leave cover with a damp tea towel to steam dry

The dryer the potatoes the less flour you need to add the softer the gnocchi

Try to make the gnocchi whilst the mash is still warm, this will make it allot easier to handle


What you need:

Plain potato gnocchi

1 kg of fresh mashed potatoes 
8 free range eggs, yolks 
1-2 cups plain flour

salt to taste


To prepare the gnocchi gently mix the warm potato and eggs together by hand then slowly adding sufficient flour to form a soft dough

Test the seasoning of the mixture by dropping a ball into some boiling salted water

The test gnocchi should be tender, firm and hold its shape

Add more flour to the potato mix if needed and and roll into long cylinder shapes

Cut the gnocchi into 1.5 cm shapes and cook in batches .

Drop into boiling water and cook for 6 minutes

Refresh in cold water and set a side in the fridge to use with your favourite sauce

Parmesan Sauce

1 onion chopped
2 cloves of garlic
1/4 cup white wine
1/4 cup of cream
2 tablespoons  of grated parmesan

To make the sauce

Heat a heavy based saucepan and sauté the onions and garlic to sweeten
Add the wine and reduce by three quarters or until absorbed

Add the cream and reduce by half
Strain through a sieve and did the cheese
Season if needed


To finish the gnocchi

Put on a large pan heat a tablespoon of olive oil and sauté the gnocchi until golden brown, add the sauce and toss until coated

Finish with a little cracked pepper on top !