Homemade Gnocchi
90’ min.
Difficult
4 people
- 800 g potatoes (preferably starchy)
- 200 g all-purpose flour (plus extra for shaping)
- 2 tablespoons extra virgin olive oil
- 1 level teaspoon tandoori spice (adjust to taste)
- Salt to taste
- Black pepper to taste
- Ragù or sauce of choice for serving
Boil the potatoes in plenty of water until tender and easily pierced with a fork. Drain and cool them under cold running water, then peel them.
Mash the potatoes using a potato ricer and place them in a large mixing bowl.
Add the flour, a pinch of salt, a grind of black pepper, the tandoori, and a drizzle of extra virgin olive oil. Mix everything until a smooth, homogeneous dough forms. Adjust the amount of flour based on consistency: the dough should be soft but compact and not sticky.
Take small portions of dough and roll them on a floured surface into logs about 3 cm in diameter. Cut them into pieces about 2 cm long.
Meanwhile, bring a large pot of lightly salted water to a boil.
When boiling, gently drop in the gnocchi, a few at a time so as not to overcrowd. They’re done as soon as they rise to the surface.
Remove with a slotted spoon and toss immediately with ragù or your preferred sauce.
Serve the gnocchi hot and enjoy them freshly made. Enjoy your meal!
For quantities based on number of guests or any questions, we’re always here to help.
