Gnocchi, Mark's Recipe

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 kg potato, weighed after peeling
• 40 g butter
• 170 g all-purpose flour
• 20 g grated parmesan cheese
• 1 tablespoon dried herbs, we used basil
• 3 eggs, room temperature
• flour, to dust your counter
• cold water

Recipe

• 1 bring a large pot of water to the boil to poach your gnocchi.
• 2 choose potatoes of a similar size, and a pot just big enough to hold them so they don't bump around.
• 3 boil in salted water until just cooked through, then mash very well with the butter.
• 4 gradually add the flour, parmesan cheese and herbs, mixing very well.
• 5 add the eggs one at a time mixing well with each addition.
• 6 take about 1/4 th of the mixture, place on your well floured counter and gradually work and roll it out to a long sausage; it's very soft, so you'll be pushing rather than rolling.
• 7 when your sausage is about 3/4 inch diameter, cut it into 1 inch lengths.
• 8 poach these pieces in the large pot of boiling water until the gnocchi all float to the top-about 2 minutes.
• 9 remove with a slotted spoon or spider, and plunge into the bowl of cold water.
• 10 drain.
• 11 repeat with the remaining mixture.
• 12 serve gently reheated in the sauce of your choice for a few minutes.
• 13 these will keep for a few days, or freeze in a single layer and reheat really well after defrosting.