| Servings | serves |
Ingredients
- 1 kg Potatoes washed
- 2 Eggs beaten
- 2 cups Plain Flour
- Salt and Black Pepper
- Plain Flour Extra , for rolling
- Semolina for dusting
Ingredients
| |
Instructions
- Steam potatoes over a medium heat for 45 minutes or until very tender. While still warm, cut each potato in flesh through a fine sieve into a large bowl, then add eggs, half the flour and season with a little salt and pepper.
- Mix gently until mixture is thick, then add remaining flour, a little at a time. Take care not to overwork mixture, as gnocchi will start to become heavy.
- Roll out dough on a lightly floured surface to form 1 cm-thick strings, then cut into 2 cm lengths. Form ridges using back of a fork or a gnocchi board. Cook immediately, or refrigerate, in a single layer, dusted with semolina.
- Cook gnocchi, in batches, in a large pan of rapidly boiling salted water until they float to top. Once they float, cook for 30 seconds longer, then remove.
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