NUTRITION: PER SERVING
FAT: 2.4G (1G SATURATED)
CARBOHYDRATES: 31.3G (0.9G SUGARS)
For 10 servings
1kg evenly sized floury potatoes (such as king edward)
200g flour (preferably Italian 00), plus extra for dusting
2 tsp fine sea salt
Good grating of fresh nutmeg
4 tbsp beaten free-range egg
Generous knob of butter
Handful of fresh parsley, chopped
Boil the potatoes in their skins in a large pan of lightly salted water for about 25-30 minutes or until soft to the centre when pierced with a knife. Drain, then carefully peel off the skins while still warm. Mash the flesh thoroughly using a potato ricer (or by pushing it through a sieve with a wooden spoon), then put back into the pan over a gentle heat for a few minutes to dry out.
In a large bowl, mix the flour, salt and nutmeg. Stir in the potato with a round-ended knife. Make a well in the centre, add the beaten egg and work into the mixture with the knife until well combined.
Bring the mixture together lightly with your hands until it just forms a coherent lump. Don’t overwork it or the gnocchi will be tough.
Lightly flour the work surface and shape the dough with your hands into an 18cm square about 1.5cm thick. Cut 12 or so strips of dough about 1.5cm wide, then roll with your hands to make sausage shapes (you may need to dust lightly with extra flour). Cut each length into 1cm pieces.
To shape the gnocchi, press each one gently onto the tines of a down-turned fork to form a ridged pattern on one side. Remove each from the fork by rolling it off from one edge along the tines so it folds over on itself like a curl of butter. Don’t worry too much about the shape – just get into a smooth rhythm. Clean and flour the fork every so often so the gnocchi don’t stick. Lay the gnocchi on lightly floured trays as you go (check these fit in the freezer). They should be in a single layer not touching each other.
Freeze the gnocchi on the trays, then transfer to freezer bags and keep frozen until needed. The gnocchi are better cooked from frozen, but if you’re planning to eat on the day you make them, lightly dust with flour, then store in the fridge, in single layers between baking paper sheets.
Bring a large pot of water to the boil, then add the frozen (or chilled) gnocchi, a handful or two at a time. Wait until they all rise to the surface – a matter of a few minutes – then scoop one out and give it a try. It should be cooked through. If not, give the others a few seconds longer. Drain in a colander, then tip into a warm bowl and toss lightly with a knob of butter. Sprinkle with chopped parsley, then serve with the Hungarian goulash recipe.
Make sure the potatoes are dry before you mash them – too moist and your gnocchi may be soggy. If your mix is too soft to roll, dust it in flour, but be wary – adding too much flour may make the gnocchi dry and pappy.
The magic of these gnocchi is that they can be made well ahead of time, then cooked in a few minutes straight from frozen.
Cooking potatoes in their skins reduces the amount of water absorbed, making them more fluffy when mashed. Making the gnocchi while the potatoes are still hot will help keep them light in texture, so when peeling off the skins, wear rubber gloves to protect your hands.