The infamous potato dumpling from Italy…Gnocchi!!🥔

Marta @martascooking taught me how to make these delicious little pillows of delight on our live today (video at bottom of post). Like many Italian recipes, the ingredients are minimal- potato, flour, salt and sometimes egg. But it’s all about the technique! Watch the Live video to see Marta’s step-by-step instructions. 

I served mine with pesto and Marta made a quattro formaggi (4 cheese) sauce for hers.

They are a treat!

* 500g boiled Yukon gold potatoes, with peel

* 75g all purpose flour

* 75g bread flour

* Pinch of salt

Boil potatoes for 30-40 minutes, or until fork tender. Then peel while hot. Use a potato ricer or other smasher to smash potatoes. 

Add flour and salt to potatoes and work dough until no longer sticky. It’s a delicate dough. You may need to add more flour if it sticks to your fingers.

.

Cut a lemon-sized piece of the dough and then roll into a rope ½” thickness. Cut the rope to ½” each. Set aside gnocchi on a floured plate.

.

You can freeze them at this point. They keep well. To cook, bring a pot of water to boil and salt the water. Drop gnocchi in gently and cook until they float to the top (a few minutes). Toss with sauce and enjoy!

Need cooking pointers?