|Homegrown potatoes harvested a week or so ago, unknown variety although I'm thinking Spunta...?|
(The small long waxy ones are kipflers)
The quantities I used were:
2kg potatoes (floury, not waxy)
650g plain flour
generous sprinkling of salt
The peeled potatoes were gently boiled in salted water for around 20 minutes until tender and then drained and passed through a food mill on a small-medium setting. If this is anything like a potato ricer, now I know where they got their name from...my girls really did think it was rice underneath!!
|The 'rice' in the bowl|
The dough was then divided into balls and rolled out into long logs, about 1" in diameter.
These were then cut into 2cm pieces
The gnocchi was then cooked in small batches in gently simmering, salted water for a couple of minutes until they rose and floated to the surface. Using a slotted spoon they were scooped out and placed into the buttered dish and into the warm oven while the remainder were being cooked.
We enjoyed ours with a simple napoli sauce made with homegrown garlic and oregano. What a shame we are still waiting on our tomatoes as these would've been lovely to include as well!
Nothing beats homemade.