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2 ¼ pounds, mealy potatoes with skin
About 1 ½ cups flour
A pinch of salt

Gnocchi is a great use of leftover mashed potatoes. Just as there are many different kinds of pasta, there are several forms of gnocchi. The two main ones are based on
(a) potatoes and/or (b) on polenta or semolina flour.

Like pasta, they’re delicious with all sorts of sauces, tomato or otherwise. Or simply add some olive oil or melted butter and shavings of parmesan. Parma ham is also nice with these if you can get it.

Method

It takes a little time to prepare them but they are easy to make and more than worth the effort.

Fill a large saucepan with cold water and add some salt. Cut the potatoes in half with their skins still on and place them in the saucepan. Bring the water to a boil and cook the potatoes until tender (check with a fork) throughout, this takes roughly 40-50 minutes. It is important not to overcook them.

Drain them in a colander, peel and mash the potatoes while they’re still hot and becareful! (a pairing knife might be handy for peeling). Don’t over-mash - you are simply
after an even consistency with no noticeable lumps.

Season the potatoes with a pinch of salt and slowly knead in enough fl our to obtain a fairly firm, smooth, non-sticky dough -- exactly how much fl our will depend upon how moist the potatoes are. Sometimes a beaten egg is used to bind the dough.

Roll the dough out into lines about as thick as your fi nger, cut the lines into one-inch pieces, and gently score the pieces crosswise with a fork. Make sure to keep them apart to prevent them from sticking together.

Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface.

Drain them well and serve them with a few leaves of sage, melted unsalted butter and Parmigiano, or meat sauce, or pesto.

 

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