Househopeful, this is for you (and anyone else that wants it)

I hope it turns out for you like it did with me. It takes a bit of 'feel' with making the dough. In the recipe book I got it from, they described gnocchi as 'velvety soft pillows' which is something I kept in mind when making the dough and it helped a little to get the right consistency. Have fun! It's a little messy, but only takes about 1/2 an hour or so, and actually works out to be quite cheap!

Potato Gnocchi
1kg potatoes
300-350gm plain flour
salt/pepper
olive oil


Note: It is a good idea to have the sauce ready & simmering BEFORE you make the gnocchi, as it is supposed to be made, cooked and eaten straight away. If you want to prepare the gnocchi a little prior to cooking it, when you roll it out, place it on a floured board and cover with a dry tea towel - be careful not to let the gnocchi touch each other as they will stick together, and sprinkle atop with a bit more flour so that they don't go gluggy. Throughout this process you might have to sprinkle more flour here and there so that the gnocchi does not get sticky.

- Boil the potatoes (with skins) covered in salted water until soft (about 15 minutes)
- Peel the skins off and pass through a potato ricer (I actually used a sieve and the back of a spoon) directly onto a clean bench.
- Sprinkle flour with one hand and gently fold over/knead with the other until you get a doughy consistency with a bit of spring.
- Have another pot of boiling water ready, and a dish sprinkled generously with olive oil, cracked pepper and salt. Place this dish in a hot oven to keep your gnocchi warm while you cook it.
- Divide the dough into 4 parts and roll each part into a rope about 1.5cm in diameter. Cut the rope into 3cm sections, roll along the side with a fork (this is the classic gnocchi 'groove' and helps the sauce stick to it) and drop into gently boiling water.
- The gnocchi will sink to the bottom for a while, and when it floats and bobs at the top it is ready.
- Pick the cooked gnocchi out with a slotted spoon, drain for a few seconds over the pot and then place in your oiled/salted/peppered tray. (It is best to try a few pieces at the start to make sure they are cooked until you get used to the timing)
- Shake the tray slightly to coat the gnocchi in the oil and return to the oven.
- Cook the gnocchi in batches of 10 or so pieces until all are done. Be careful not to add too many to the pot at once.

Serve immediately with sauce & grated parmesan.

(I serve them with a very simple sauce: garlic sauteed in olive oil with freshly diced tomatoes, loads of freshly chopped basil & pepper).