POTATO GNOCCHI

Prep/Cooking Time: 60-90 Minutes

Instructions

Wash the potatoes and remove any eyes
Place the potatoes in a pot and cover with water
Add salt to the water and place the pot over a high heat
Bring to a boil and cook till the potatoes are tender
Remove from the heat and pour off the water
Leave to steam dry for 20 minutes
Once cool enough to handle peel the potatoes
Once peeled place in the ricer and rice into a large mixing bowl
Grate the Parmigiana and add to the potato
Add 100g of the flour and the yolks from the 2 eggs
Mix well and kneed into a dough
Turn the dough out onto a floured surface (use the remaining 100g)

Cut the dough into 200g pieces and roll into sausage like pieces with a 1/2" diameter
Cut the sausages into 1" pieces and roll with a fork
Reserve the gnocchi on a tray lined with grease proof paper
Reserve in the fridge till needed

Bring to the boil a large pan of salted water
Place the gnocchi in the boiling water small batch at a time
When the Gnocchi floats remove it from the water
Place the cooked Gnocchi on an oiled tray and leave to cool
Reserve in the fridge till needed

Allergy alert

Contains gluten, eggs and dairy

Notes

The dairy contained is from a dry hard cheese, some lactose intolerent people will still eat

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POTATO GNOCCHI

Prep/Cooking Time: 60-90 Minutes