I have thinking about making my own gnocchi for quite some time, as I find even the fresh store-bought varieties rather unappetizing. They are either rubbery or to squidgy when what I want are fluffy little pillows.
This recipe from the fabulous book, The Geometry of Pasta, produces just that. But compared to homemade pasta these are SO filling. Fluffy yet dense might be a good description.
I served my lovely little dumplings with the sauce I meant to eat them with all along; the creamy tomato sauce with sage and it was delicious!
Potato gnocchi, serves 2 (at least)
Adapted from The Geometry of Pasta.
1-2 large floury potatoes (400g)
50 g plain or 00-flour
1 large egg
a pinch of salt
Boil the potato/es whole with the skin on until cooked all the way through. Drain and leave to cool slightly. Pierce with a fork and peel off the skin with a small knife. Put the potato through a ricer and measure up 300 g of the riced potato. Place in a bowl and add the other ingredients. Work into a smooth dough, but don’t handle it more than necessary.
Divide the dough into sections and roll each piece into a finger-thick roll on a floured surface. Cut into little pillows and press with a fork if you like them to have a pattern.
Add to boiling water and cook for 2 minutes from the time they have reached the surface. Drain and serve straight away with sauce and grated parmesan.