Potato Gnocchi

The other day, I made potato gnocchi for dinner. I was surprised how easy to make they are and how few ingredients they require.
Gnocchi can be served with pesto, herbed butter, or tomato sauce. I served mine with pesto and grated Parmesan cheese.



1 ½ pounds potatoes
1 egg, beaten
1 ¼ - 1 ½ cups bread flour
1 tablespoon olive oil
Salt
Pesto, melted herbed butter, or tomato sauce
Freshly grated Parmesan

Cook the potatoes in their skins in a large saucepan of boiling salted water until soft. Drain. When cool enough to handle, peel and mash until smooth.

Beat in the egg and half the flour. Turn out onto a floured board and gradually add more flour, kneading lightly until you have soft but not sticky dough.

Keep the board well floured while you roll pieces of the dough into long thick sausage shapes about 1 inch thick. Cut each rope into pieces about 1 inch long to make gnocchi.

Press the gnocchi against the back of a fork to make the traditional indentations, then place on a floured tray. Cover with a floured cloth and chill for at least 30 minutes.

To cook the gnocchi, bring a large pan of salted water to a boil. Add the olive oil and reduce the heat to a gentle simmer since fast boiling will destroy the shape of gnocchi.

Add the gnocchi to the water in batches, cooking them for 2-3 minutes. They should float to the surface when they are almost cooked. Remove from the water with a slotted spoon and keep warm in a buttered serving dish while you cook the remainder.

Have ready a melted butter or sauce. When all the gnocchi are cooked, pour the melted butter or sauce over them and sprinkle with grated Parmesan. Serve hot.

Serves 4.

The recipe is from Sarah Brown's book The Vegetarian Bible.

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