If there ever was a time to learn a new skill, now is it. Over the coming weeks we’ll be teaching a range of intermediate level cooking skills for you to learn at home. In this first instalment, Farmdrop recipe developer Gemma Scott shows you how to make potato gnocchi from scratch.
These delicious Italian potato dumplings are so easy to make at home and use very few ingredients too. The key is to bake the potatoes rather than boil for a fluffy texture, and to use a gentle hand with mixing the dough for a light, squidgy gnocchi.
Gnocchi are brilliant simply served with sage butter and parmesan but you can also toss them with pesto, tomato sauce, or use them as part of a pasta bake.
- Vegan adaptable
- 400g floury potatoes
- 50g flour – 00 is ideal but plain will also work
- Fresh nutmeg (optional)
- 25g butter
- Parmesan shavings
- Bake the potatoes in a 220C oven for 1 hr or until soft and fluffy
- Cut the potatoes in half to let them cool, and while they’re still warm push the flesh in stages through a potato ricer sieve onto a (clean) kitchen counter
- Add a good pinch of salt, a twist of fresh black pepper and a grating of fresh nutmeg and sprinkle the flour over the top
- Use a cutlery knife to chop it all together – this helps the ingredients evenly mix – and then gently knead to bring the mix together to make a dough
- Roll a quarter at a time out on a lightly floured surface to create a log shape, about an inch thick then use a sharp knife to cut into little pillow shapes
- Cook in boiling well-salted water until they rise to the top, scoop out and dry for a couple of minutes on a baking tray
- Melt the butter in a heavy based frying pan and brown the gnocchi all over – try not to move them about too much as they’re fragile and use a spoon to gently flip them.
- Serve with sauce of your choice and top with parmesan shavings
Have another skill you’d like to learn? Comment below!