- 500g cooked and passed potato like baking or waxy potato
- 220g T45 flour
- 20g basil (optional)
- 2 egg yolks
- fine salt to taste
- white pepper to taste
Gnocchi
Ingredients
Method
p***k potatoes with a fork and put on a tray of rock salt and bake @ 150c for 1 hour roughly or until soft when pierced, squeeze the potato out and pass through a potato ricer/mouli into a bowl, and beat in the eggs with a wooden spoon, season
Slowly add the flour and chopped basil if using until smooth, check seasoning and pass through a tamis, cool the mix down in fridge with cling film on for 2 hours
Remove and shape into a long thin sausage and cut off equal pieces using the back of a knife, then roll on a floured gnocchi paddle onto a tray, Freeze for 6 hours and then put into a airtight container, keeps for up to 2 months.
To cook, fry in smoking hot pan with butter and oil or poach in boiling salted water until they rise to the surface
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