I’M not really the biggest fan of pasta but I am a huge fan of potato – so this recipe, for me, is something in between.
Gnocchi (for 2 servings)
Ingredients
4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups all-purpose flour (190 g), extra to dust
2 tablespoons butter, for pan frying
sage leaf
Preparation
Add the potatoes to a large pot of cool, salted water. Boil and cook for 20 to 25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.Peel the skin from the potatoes.
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In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack in an egg. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
Put 1 cup of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly, knead the dough, only adding as much flour as you need along the way until the dough loses stickiness and becomes solid.
Slice the dough into 4 parts.Roll out 1 part into a long rope, about 1 inch wide. Cut it in half and work with 1 half at a time if the rope becomes too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
Once ready to cook, pop in a few at a time into salted boiling water, as soon as they rise/float to the top they are ready.Serve with a sauce of your choice.
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