- 6 russet potatoes
- 3 cups white plain flour
- 1 tsp salt
Method
1. Preheat oven to 190C
2. Poke potatoes with a fork
3. Bake for 1 hour
4. Slice potatoes down the middle and leave to cool for 5 minutes
5. Scoop out the flesh
6. Roughly mash the potatoes and place on a clean counter top
7. Sprinkle flour on top, a bit at a time
8. Cut the flour into the potatoes using a spatula or your hands
9. The dough should be able to be shaped into a disk
10. Dust with flour and wrap in plastic wrap
11. Sit at room temp for ~45 minutes
12. Cut the dough into small chunks and shape into balls/stumpy
sausages
13. Heat water until boiling
14. Add salt
15. Cook the gnocchi by adding it in batches, they should float to
the top when they are done (~2-3 minutes)
16. Serve with a sauce, lots of parmesan etc.
