Potato Gnocchi recipe

This simple recipe for potato gnocchi is a great alternative to shop-bought gnocchi, plus, it's a cinch to make. You can also freeze any uncooked, unused gnocchi ready to use whenever you please - just put them into an airtight container and to cool, boil until they float.

Ingredients:

• 700g floury potatoes such as Maris Piper
• 250g plain flour
• 1 egg
• Pinch salt
• Pinch nutmeg

Directions:

1. Boil whole, unpeeled potatoes for 25-30 minutes until tender - test them with a fork or knife. If they fall off the gork, they are done, whereas if they are met with resistance, they need to be cooked for a little longer.

2. Put the potatoes through a potato ricer, or mash them very thoroughly with a potato masher, then spread them on a baking tray to cool.

3. Once cool, work the mashed potatoes with flour, nutmeg, salt and the egg until you have a smooth dough. Separate the dough into two balls, then roll into long thin sausages of about 1 cm in diameter.

4. Cut the sausages into 3cm pieces and roll into oval shapes, then press the gnocchi with the prongs of a fork.

5. To cook, tip into boiling water. When they rise to the top, they are ready and so remove them from the pan with a slotted spoon.

Author: Laura Young.

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