OMG that sounds amazing!!! How long does it takes to make?I made it tonight. Was yummy.
1kg of washed potatoes
2 cups of plain flour (I used the 00 pasta flour)
1 egg, beaten
1 tsp salt
The secret is roast the potatoes dry. The drier the potato, the lighter and fluffier the gnocchi.
Heat oven to 200.
Wash and dry potatoes.
Place on baking paper on a tray in the oven.
Cook until soft in the middle.
Hold the potato in one hand (I wore a rubber glove) and peel the skin off with the other.
Put the potato through a potato ricer. Spread potato in a largish baking dish to let the steam off.
When all potatoes have been peeled and mashed in the potato ricer, mix in flour, salt and a well beaten egg (I did this in a stand mixer, not sure if you are supposed to or not).
Knead the dough lightly.
Portion into small balls.
Roll into log about 1 1/2cm wide. Chop into 2 cm pieces.
I then lightly pressed with a fork do decorate.
Spread out on baking paper.
When all gnocchi has been rolled and cut, lower into boiling water.
Cook for a couple of minutes. It will be ready when it floats to the top.
I then placed mine into a baking dish and covered with a tomato based sauce (sauted garlic, large tin of tomatoes, bit of water, fresh basil leaves simmered on stove for half an hour or so) and placed in a baking dish and covered with thin slices of mozzarella cheese and baked in the oven until brown.