Gnocchi

Cook time: 30 min
Yield: 4
Ingredients: 600g floury potatoes; 180g cake flour (do not add all at once but rather as needed); 2,5ml (½ tsp) salt; 20ml (4 tsp) Parmesan, freshly grated; a pinch of white pepper; 1 large egg; a pinch of ground nutmeg; SAUCE; 50g butter; 1 garlic clove, finely chopped black pepper, to taste; 60g Parmesan, freshly grated, to serve; 10ml (2 tsp) fresh flat-leaf parsley, chopped, to serve

April 12, 2009 (Last Updated: January 11, 2019)

Potato perfection Making your own gnocchi isn’t as difficult as you think – this delicious little alternative to pasta is made easier with a step-by-step guide from master chef.

TO DRINK: Terra del Capo Pinot Grigio is a classic Italian grape variety for a classic Italian dish. This peachy white wine is made in Franschhoek, but tastes of Italy.

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Serves: 4

Cooking Time: 30 mins

Ingredients

600g floury potatoes
180g cake flour (do not add all at once but rather as needed)
2,5ml (½ tsp) salt
20ml (4 tsp) Parmesan, freshly grated
a pinch of white pepper
1 large egg
a pinch of ground nutmeg
SAUCE
50g butter
1 garlic clove, finely chopped black pepper, to taste
60g Parmesan, freshly grated, to serve
10ml (2 tsp) fresh flat-leaf parsley, chopped, to serve

Instructions

Steam the potatoes for 20 minutes. If you prefer to boil them, boil for about 20 minutes, remove the water and leave them in the pot or oven to dry a little. (See Rudi’s Tips below.)

As soon as the potatoes are done, remove the skins and mash or use a potato ricer.

Working on a floured working surface, mix together the potatoes, salt, Parmesan, pepper, egg and nutmeg.

Gently knead in enough flour to obtain a soft but firm, smooth dough. If the potatoes are very moist, more flour will be required. (See Rudi’s Tips below.)

Using your hands, roll the dough into a thin log shape, about the same thickness as your forefinger.

Cut the dough into 2,5cm pieces.

To shape the gnocchi, hold a fork in one hand and place one gnocchi against the fork. With a light but firm touch and using your thumb, press in and down the length of the fork. The gnocchi should curl slightly when pressed on the fork, the back capturing the impression of the fork as tiny ridges. This is so that the ridges will catch the sauce. (See Rudi’s Tips.) Dust with extra flour and set the gnocchi aside until needed.

To cook, gently drop the gnocchi into plenty of salted boiling water.

As soon as the gnocchi rise to the surface remove with a slotted spoon. Drain well.

For the sauce, melt the butter and sauté the garlic, add the gnocchi and season with pepper. Toss to combine.

Heat through, sprinkle with Parmesan and parsley and serve while warm.