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This recipe is classed as intermediate

Rating 2.92 / 5 (59 votes)

Prep time:
30 min
Cook time:
2 hrs 15 min
Serves:
6-8

Angela Hartnett demonstrates how to make these light Italian potato dumplings, with a simple accompaniment of melted butter, fresh sage and parmesan

Method

1. Preheat the oven to 200C/gas mark 6.

2. Pierce the potatoes all over with a roasting fork. Scatter the rock salt onto a roasting tin in a thick layer, sit the potatoes on top and bake in the oven for 1 ½ -2 hours, or until soft in the middle. Remove and allow to cool just enough to handle.

3. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer or sieve into a large bowl then add 300g of the flour. The potato must still be hot when you do this. Turn the misture out onto a board and season well and sprinkle with nutmeg. Start to knead together then allow to cool slightly.

4. Make a well in the centre, pour in the eggs and gradually work in the potato and the flour to form a soft dough. Take care not to overwork the mixture.

5. Bring a large pan of salted water to the boil. Take a teaspoon of the mixture and drop it into the boiling water to check that it holds together without breaking up. You may need to add a little more flour and test again.

6. Cut the gnocchi dough into 6-8 pieces and roll into a long sausage shapes about 2cm in diameter. Cut each sausage into 3cm lengths and roll each piece against the back of the fork to make ridges.

7. Reduce the pan of water to a brisk simmer. Drop batches of the gnocchi into the pan and cook for 2 - 3 minutes, or until they rise to the surface. Using a slotted spoon, lift out and place in a warmed serving dish.

8. Serve the gnocchi with chopped sage leaves, melted butter and a sprinkling of parmesan.

Ingredients

  • 6 large King Edward or Maris Piper potatoes, (about 2kg in weight
  • 150 g rock salt
  • 300-400 g plain or '00' flour
  • freshly grated nutmeg
  • 2 medium eggs, lightly beaten

To serve


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