Basic Gnocchi

These gnocchi are superb with tomato sauce or in a soup.

Ingredients

375 g peeled and chopped potatoes

80 g bread or plain white flour

½ tsp salt

¼ ground white pepper

Method

Place the potatoes in a saucepan with salted water over medium heat and bring to the boil. Lower the heat and simmer covered for approx. 20 minutes. Remove from the heat and drain the water from the potatoes. Allow cooling before mashing the potatoes. Add flour, salt and pepper, mix until combined. Roll the gnocchi dough out in 1.5 cm diameter sauce strips and cut into 2 – 3 cm pieces. Press each piece with the back of a fork to create markings. Place a large saucepan of salted water over medium heat and bring to the boil. Place the gnocchi in the water and bring the water back to a gentle boil. The gnocchi will rise to the surface after 1-2 minutes and let them float for approx. 30 seconds. Remove the cooked gnocchi with a slotted spoon and serve immediately with a sauce or place in a soup.

Note: The uncooked gnocchi can be kept covered in the fridge for a day or two or sealed tightly in freezer bags placed in the freezer.