Kitchen Stories. It’s a Perfect Season for Potato Gnocchi!
by Cashmere Wrap & Macadamia Nuts
When days get hot, I can avoid my kitchen for days, living on cheese and salads, but when it gets cold, nesting (and cooking) instincts grow stronger. So when it rains, blows and gets dark much too early, lighting candles, cooking and hosting dinner parties for friends is what helps to go through the indoor season.
- 1 kg. of mashed potatoes
- 200 g. of all purpose flour
- 1 egg
- salt & pepper
- Boil potatoes in salted water, drain and mash them well. Set aside to cool down.
- Add flour, egg to mashed potatoes, spice with salt and pepper. Work the dough and if needed, add some more flour, so it doesn’t stick to the kitchen top.
- Fill a big pot with water, add some salt and let it boil while you prepare gnocchi.
- Separate a small portion of the potato dough and form in into a long roll that has ca. 1,5 cm. in diameter. Cut the roll into similar size gnocchi – you may size it according to your preference, but avoid too small, as gnocchi may dissolve while being boiled.
- Throw a portion of gnocchi into the boiling water, 10 – 14 at the time, depending on pot size as well as gnocchi shape.
- Remove gnocchi from the boiling water when they start floating on the surface.
- Serve according to your liking, with tomato sauce or cream sauce, mozzarella and fresh tomatoes, or as a side dish for roast or stew.
- You may also serve them gold and crispy, fried on some butter. In any case…
… bon appetit!