NUTRITION: PER SERVING
FAT: 3.8G (0.9G SATURATED)
CARBOHYDRATES: 73.6G (2.1G SUGARS)
1kg floury potatoes such as maris piper, unpeeled
2 large free-range egg yolks
175g ‘00’ grade flour, plus extra for dusting
1½ tsp fine sea salt
Heat the oven to 170°C/ 150°C fan/gas 3½. Lightly prick the potatoes with a fork several times, then cook for 1 hour 15 minutes until the tip of a thin, sharp knife goes right through a potato without resistance (this will depend on the size of your potatoes so check after an hour and keep an eye on them).
Cool for a few minutes, then peel. Push the flesh through a ricer or sieve into a large bowl, then add the egg yolks, flour and salt. Bring together in the bowl to form a dough, then turn out onto a clean, lightly floured work surface and roll into a thick sausage shape about 20cm long.
Cut the dough into 4 pieces, then cut one of the pieces in half. Form into a small sausage shape, then gently roll out into a thinner, longer log until it’s about 1.5cm thick. Using a very sharp knife, cut into 2cm lengths (see Know-how, below). Repeat for the other pieces of dough. Pinch each piece slightly in the centre to give it its classic shape, then put in a single layer in a tray lined with baking paper (you may need 2 trays).
To cook the gnocchi, bring a large pan of salted water to the boil, then lift the baking paper by the corners to create a bag, and tip the gnocchi into the water. Leave to boil. When, after 1-2 minutes, they float to the top, scoop out using a slotted spoon.
Use potatoes that are roughly the same size so they cook in the same time.
We used ‘00’ grade (very fine) flour, but plain flour will also do.
The gnocchi dough, uncut and tightly wrapped in cling film, will keep overnight in the fridge. It may be a little sticky when you use it the next day and require a good dusting of flour to roll it out. The cut gnocchi pieces will keep in a single layer in a well floured or baking paper-lined tray in the fridge for up to 6 hours. In both cases, the gnocchi won’t be quite as light as freshly made stuff, but it will still be great.
If you’re going to make gnocchi a regular thing, it’s worth investing in a potato ricer or mouli – nothing else will give you that perfectly smooth finish. See Cook School for our top choice.
Don’t use waxy potatoes. Floury potatoes such as maris piper or rooster are good.
Don’t worry too much about using the exact four quantity with gnocchi – add just enough to bring the dough together (if it starts to crack a little, just rework it lightly).
Roll the gnocchi dough gently, using even pressure and slowly spreading your fingers out in a smooth, continuous motion.
Cut the gnocchi to around the length of the top joint of your thumb.