- 500 gr floury/mealy potatoes
- 400-500 gr flour plus extra flour for the tray
- 1 egg (optional)
- a pinch nutmeg powder
- some salt
- boil the potatoes in water till very soft,
- take them out and let them cool down a little
- peel them and pound them with a fork, till it’s a mash, add salt and nutmeg powder
- add half of the flour and mix it, add the egg, mix it again, give slowly more and more flour till you have a non-sticky paste – be careful, don’t make the paste to dry
- prepare a tray with baking paper and sprinkle some flour on it
- roll the paste finger thick and cut it in small pieces about 1,5 cm long
- make the piece round and pull it over the back side of a fork. If you have done it properly you will have a small dent from your finger on one side and the mark from the fork on the other
- put them on the tray, and sprinkle some more flour over it, be sure that the pieces don’t touch each other
- boil some water (about six times the amount of water to Gnocchi), add salt
- When the water is hot, put carefully the Gnocchi in it. First they will sink. As soon as they are ready they ascend. Keep them about another minute. Then take them out and dripp off the water. Now they are ready to serve with a yummy sauce.
- You can take wheat flour or gluten free flour. I took spelt flour which is free of fructose but has gluten.
- If you put a lot of flour on the tray, and you also cover up the Gnocchi pieces with enough flour, you can keep them like that for about 1-2 hours. Perfect if you prepare a nice dinner for your guests.
- Whatever sauce you take, it has to be very smooth, so it can slip into the dent and the fork print. Like that the Gnocchi get really tasty. My favourite sauce is some hot brown butter with a nice creamy simple tomato sauce and some herbs on top of it like basil, salvia or bear’s garlic. Try what you like best.
- In case you made too much gnocchis, freeze them on the tray, for a few hours, then put them in a freezer bag. When you want to cook them, put them frozen into the boiling water.