Making your own gnocchi is one of those rewarding experiences that many people avoid as they think it's really difficult, when in fact it's just about practise.
Which variety should I use?
Sweet potatoes (kumara), Desiree potatoes and Nicola potatoes work best for making gnocchi.
How do I prepare them?
Roast, boil or steam the potatoes. Cool slightly, then remove the peel. Mash the cooked potato, or push it through a ricer into a bowl.
Making your gnocchi
While your potato mash is still hot – add the flour, and the egg (if the recipe calls for it). Mix it well into a sticky dough, and divide your dough into smaller portions.
Working with one portion at a time, roll it on a floured surface into a 2cm-thick sausage shape.
Using a sharp knife, cut into 2cm pieces. Roll each piece into a ball, then roll the balls over the inside floured tines of a fork, pressing down lightly with your forefinger to create a dimple.
Using your thumb, push the dough over onto itself.
Your gnocchi is now ready to cook. Enjoy!
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