Homemade Potato Gnocchi

I love #gnocchi. Little dumplings of potato-ey goodness!

They're surprisingly easy to make too, but this had been the first time in ages I have rolled up my sleeves and made them. Lockdown has been great for digging out old recipes!

Gnocchi is an Italian dish that is made up of plump and delicious potato dumplings.

I usually serve mine lightly boiled, with a fresh tomato and onion sauce, but you can toss them in any sauce you like. Pesto is another popular option sauce wise. The traditional Italian way though if just to toss them in seasoned butter and serve with parmesan cheese. Mmmmm!

It will matter which type of potato you use as to the consistency.

I used Maris Piper potatoes, but King Edwards or any potato which as a medium floury texture will do. Avoid potatoes like Jersey Royals or Charlotte because they are too waxy.

Now how you cook them makes a difference too. The right way to cook them is bake them in their skins, then scoop out the cooked flesh. This is because you want the potato to be as dry as possible. However, me usually being in a rush, have always opted to boil them, then mash. Make sure you boil them to just cooked, so they don't take on too must moisture.

It's a great recipe to do with the kids. Miss L liked rolling and cutting the gnocchi. I seems to say this a lot, but keep everything well floured.

You can make gnocchi ahead of time (up to 6 hours...after that they go a bit weird!). Just store them in the fridge in a sealed container. You can also freeze them though.

To freeze - lay them on a baking tray, freeze, then transfer to a bag for storing. To cook from frozen, the same rules apply. Boil them until they bob to the surface.

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