Gnocchi.

I was speaking to a friend of mine, actually a flat mate who I spent a few years living with when we were studying, and we both love cooking and trying different things. Anyway, she was telling me that her and another friend of ours were really into making Gnocchi at the moment...which inspired me, because I appsolutely love Gnocchi. So, Camilla, this is for you.

I was a little worried it wouldn't turn out right but it worked and was very nice!

Ingredients

500g of Potatoes

175g of Plain Flour

1 egg

15g Butter

Salt

Pepper

It seems pretty easy if you look at the recipe but apparently it can go terribly wrong! I've only attempted this once and it worked so If you followed this recipe it should work for you too. This made enough for 2.

First, pre-heat your oven to 180 degrees. Peel the potatoes, cut in half and boil until done. You need to make sure they are on the firm side of done rather then on the 'over-done' side of done. This is important to the Gnocchi working. Once your potatoes are drained place on a baking tray and pop them in the oven for 5 minutes to dry out. 

While this is in the oven, melt the butter and beat the egg and butter together with salt and pepper.

Once the potatoes are dried out finely grate them into a bowl. There is a special device you can use for this but if you use the fine grate on your greater it works too. 

Now you have to potatoes in the bowl, quickly add the flower and the egg mixture and with a wooden spoon, need it all together. You can use your hands if thats easier. When it's all mixed together and you have a dough, place a tea towel over the bowl to retain warmth while you make up you Gnocchi pieces.

Take small pieces of the dough at a time and roll out into long snake like strips seen below.

Take a fork and using the side of it cut the Gnocchi dough into little pieces. Use the bottom of the fork to make tiny ridges in the Gnocchi. See Below.

Pop the Gnocchi pieces into boiling water and cook until they float to the top. This should take about 4 or 5 minutes. Drain.

Add home made pesto and a little grated cheese on top and you are set to go! 

If you wanted to double or triple this recipe, you can freeze the Gnocchi pieces before you cook them (the raw dough). Just make sure you freeze separate on a tray then once frozen put into a bag or tub (or they will stick together). It's a great idea as you can just pop them right into the boiling water from frozen!