Potato gnocchi

How to make Potato gnocchi recipe - It’s important that the potatoes aren’t too wet. You could boil them in their skins, which will help, but remember to peel them before mashing. Gnocchi de pommes de terre recette

ServeS 4

about 2 cups leftover mashed potatoes

1 large egg, lightly beaten

1–2 tbsp all-purpose flour, plus extra

for the work surface

sea salt

pesto (to serve)

Method:

1 Put the leftover mashed potatoes in a bowl. Mix in the egg. Stir in enough flour to form a soft dough. Transfer to a floured work surface, and knead gently for a couple of minutes don’t overwork the dough, or it will become tough.

2 Divide the mixture into four equal portions, and roll each into a cylinder. Cut each one into pieces about 1¼in (3cm) long. Use the back of a fork to make a ridged pattern on each piece.

3 Cook in a large pot of boiling salted water for 2–3 minutes when they float to the surface, they are ready. Scoop out using a slotted spoon, and divide among 4 shallow bowls. Serve immediately with a tomato or Gorgonzola sauce, or a drizzle of extra virgin olive oil and some pesto over the top.

Potato gnocchi