This is the second time we have made this recipe from Gennaro. However this time we used a potato ricer. Last time we used a sieve to 'rice' the potatoes, it did the job but it took a loong time to prepare and was pretty hard work.
|A ricer makes all the difference!|
|And with Dad's strength, potatoes be riced!|
We used the recipe from Jamie Oliver's Food Tube
Gennaro's Gnocchi di patate
2 egg yolks
150g '00' flour
grated parmesan cheese
1 In a saucepan, cover the potatoes with cold water. Bring to boil and continue to boil for 15-20 minutes, depending on size.
2 Using a potato ricer, peel cooled potatoes and put inside ricer and push though into a large bowl.
3 Separate yolks and add to potatoes, mix through with clean hands.
4 Add flour and mix through. Avoid over working the mixture. Bring mixture together to form a ball.
5 Sprinkle workspace with flour. Cut a small section off and roll gently to form long rolls, slice to size roughly 1cm in width.
7 Bring water to boil and gently add gnocchi. Gnocchi will rise to surface when cooked - as quickly as 30 seconds - strain and serve.
|Double 00 flour|
|Rolling out the gnocchi dough|
|Working the dough|
|Master 5 personalising the dough|
|Even the littlest enjoyed working with the texture!|
Tonight we enjoyed our gnocchi with freshly made Bolognese
|Gnocchi a la Bolognese!|