Gnocchi

This recipe came to me from the book titled Lidias Table, by way of the Epicurious website.

Ingredients

3 large baking potatoes, cleaned, but not peeled
1 egg
1 teaspoon salt
1/4 teaspoon white pepper
Pinch fresh grated nutmeg
1/4 cup fresh grated Parmesan Cheese
2 cups as needed plain flour.

Method

Place the potatoes in a pot and cover with cold water, Bring to a boil and cook for around 35 minutes until the the potatoes are easily pierced but the skins are not spilt. Or bake at 200 degC until tender about 40 minutes.

Drain potatoes and let them cool just enough so that they can be handled. Wrap in a tea towel and peel with a paring knife. Once peeled pass through a potato ricer. Spread on a clean board and allow to cool.

Ina small bowl beat the egg, salt, pepper and nutmeg together. Take the cooled potato and make a well, mixing in the egg mix. Knead in the flour and grated cheese gradually until a sticky dough forms.

Once kneaded together, wash and dry your hands then dust them, the dough and the work surface with flour. Cut the dough into six pieces and one at a time, roll into finger thick rolls.

Slice each rope into 1 cm long rounds and roll under the tines of a fork so that it flicks back on itself. Set aside on a floured cookie sheet as you go. At this point the gnocchi must be cooked or frozen.

To cook.

Bring six liters of salted water to the boil over high heat. Drop half the gnocchi in a few at a time and stir gently with a wooden spoon. After about 1 minute they will rise to the surface and be ready for skimming.

Transfer to a wide saucepan with a sauce already cooked. Stir the gnocchi through the sauce and serve.

To freeze.

Lay out on a sheet pan and freeze for about 3 three hours. Once frozen, transfer to a sealable bag, shaking off any excess flour. To cook, follow the instructions above.