Sunday, February 6, 2011

Pauls and Davids Gnocci

9 medium desiree potatoes, boiled till soft and steamed off till cool.
4 free range medium eggs
Approx 1 cup plain strong flour

Fresh tomato sauce with basil.

 Squeeeeze potatoes through ricer
 Add 4 eggs and enough flour to make a very soft dough.
The texture should be light and able to be rolled out.
If unsure, roll a test piece before adding too much extra flour.
Then, if you have excellent hand-eye coordination, use the precision technique of cutting the Gnocci as fast as you can in the same size pieces. Can YOU do it?

Boil in salted water for approx 10 minutes.
Watch them carefully after the 6 minute mark. They may go gooey!
So make lots of taste tests ...mmm

Thanks Paul.

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