Thackeray’s Gnocchi

Ingredientai

500g boiled potato, mashed

150g of 00 pasta flour

100g Parmigiano Reggiano

20g salt

2 egg yolks

Nurodymai

Boil potatoes, then peel and put through potato ricer

Combine with all other ingredients, and mix by hand gently (or else they will turn gluey).

Start boiling a pot of water.

Roll dough into long “sausages” of dough, then cut with bench scraper.

Cook the gnocchi in small batches (to keep the water boiling) until they float.

Remove and drop immediately into ice bath to cool down. (Do not leave in too long, or they will soak up water.)

Coat in rapeseed oil if not using right away.

Pastabos

Let’s make gnocchi! Pat’s process of making these delicious Italian dumplings are easy to do at home and perfect for a midweek meal with the family, so try your hand and get cooking in the kitchen.