Potato Gnocchi #3 recipe
information
Variation: Alternately, dot the gnocchi with butter and sprinkled cheese and bake at 205?C (400?F) Gas 6 until golden brown.
ingredients
450 g (1 lb) cooked potatoes sliced
225 g (8 oz) plain flour, sifted
salt and pepper
25 g (1 oz) butter, melted
225 g (8 oz) plain flour, sifted
salt and pepper
25 g (1 oz) butter, melted
method
1. Force the cooked boiled potatoes through a large sieve or potato ricer.
2. Add the flour with some seasoning and the melted butter. Mix together.
3. Turn onto a floured board and knead lightly until you have an elastic dough.
4. Divide into 2.5 cm (1 in) pieces and make into little rolls.
5. Shape by pulling the end pieces towards you.
6. Cook in boiling, salted water for about 10 minutes.
7. Serve with a piquant, well-flavoured sauce and cheese.
2. Add the flour with some seasoning and the melted butter. Mix together.
3. Turn onto a floured board and knead lightly until you have an elastic dough.
4. Divide into 2.5 cm (1 in) pieces and make into little rolls.
5. Shape by pulling the end pieces towards you.
6. Cook in boiling, salted water for about 10 minutes.
7. Serve with a piquant, well-flavoured sauce and cheese.
serving amount
serves 4 - 6
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