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Classic Potato Gnocchi

1500g white potatoes
20g sea salt
4g finely ground white pepper
80g free range egg yolk
185g plain or bakers flour

Steam potatoes for 50 minutes check centre largest should be between 93 and 95 °C. Peel the potatoes while still hot and rice through a potato press. Potatoes must not be allowed to go cold before assembling the gnocchi.

Cook in boiling salted water and ALWAYS do a trial before you chuck the whole lot in.

note — these are fragile but utterly superb and you will need to tweak the recipe according to your type of potato. An exact recipe is complciated for example older potatoes have less moisture, but very fresh potatoes have more water content……get the picture! Use your brains!