Home Made Potato Gnocchi

This is the basic recipe for home-made gnocchi. For serving you can choose a variety of sauces such as blue cheese sauce or pesto, or simply serve with plain tomato sauce. 

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Ingredients: 

- 1 kg starchy potatoes, skin on 
- salt & freshly ground pepper 
- 150 g rice flour, plus extra for dusting 
- pinch of freshly grated nutmeg 
- ground sea salt

Method: 

Cook the whole potatoes in a large pan of boiling salted water until tender, about 30 - 40 minutes. Drain and leave until cool enough to handle. Peel and press the potatoes through a potato ricer onto a lightly floured surface. Add half the rice flour, nutmeg and sea salt. Lightly knead until the mixture starts to come together, adding more flour as needed. Don't over knead or the gnocchi will be tough when cooked. 

Divide the dough into 4. Using your hands, roll out each piece on a lightly floured surface into long log about 1cm thick. Then slice into 2 cm pieces and gently press each piece down with a floured fork to create a traditional ridged effect. Transfer to a floured baking sheet and cover with a clean tea towel while you make the remaining gnocchi. 

Bring a large pan of water to rolling boil. Add 10 gnocchi at a time, as they need lots of room: they will float to the top once cooked, about 2 minutes. Remove with a slotted spoon and transfer to a warmed dish to keep warm while you cook the remaining gnocchi. Serve topped with accompanying sauce of choice. 

Recommendation: To freeze, lay the uncooked gnocchi on a parchment- lined baking sheet and open freeze until solid. Then, transfer to an airtight container. Cook from frozen as above for 3-4 minutes or until the gnocchi float to the surface.