- 130g 00 pasta flour
- 2 egg yolks
- 1kg potatoes
- For the sauce Passata
- 2 cloves of garlic
- Scamorza cheese
Scamorza cheese is an Italian cheese made from cows milk with a nutty, smoky flavour. Parmesan or mozzarella would also work well with this recipe.
- Preheat the oven to 200 degrees
- Bake the potatoes for 40-50mins directly on the oven shelf
- Once soft, remove the potatoes and cut in half to allow the steam to escape
- Using a tea towel, scoop the photo flesh from their skins and use a ricer to mash the potatoes
- Do this over one layer to allow the remaining steam to escape
- Once all of the potato has been mashed/riced egg the two egg yolks and mix together
- Add the flour and fold into the potato – be careful not to overwork the dough at this stage or you’ll end up with tough gnocchi
- Once all of the potato, flour and egg have come together cut off portions of the dough, (about the size of a tennis ball) lightly flour the work surface, and use your hands to roll out the dough into a long tube
- Use a knife to cut off small gnocchi portions
- Optional step - using a wooden gnocchi board or fork you can make ridges on the gnocchi which helps the sauce to sick to it Bring a large pan of water to a soft boil and cook the gnocchi until they float to the top – cook for a further 20-30 seconds and then drain
- I like to pan fry the cooked gnocchi in a little butter and olive oil before adding the sauce
- To make the sauce chop and fry the garlic in a little oil before adding the passata. Spoon the sauce over the cooked gnocchi and top with a handful of grated scamorza.
- You can freeze gnocchi too – before you cook the gnocchi, lie them on a baking sheet and freeze for a few hours before storing in a tupperware or food bag.
Recipe by Can Kim Cook at http://www.cankimcook.co.uk/how-to-make-gnocchi/