Gnocchi (v)

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I have never made gnocchi from scratch before, only ever purchased those pre-made packages from the supermarket. I’d wrongly assumed that they would take forever and be messy and not worth the effort. How wrong I was. These took a few minutes to make, and cooked just like shop bought ones in a few mins in a pan of boiling water. The texture was lovely – really light and fluffy, not dense, heavy and disappointing like every other gnocchi I’ve eaten has been. Recipes online say use an egg, but I subbed that for 4 tbsp soya milk.

For 4-5 portions you need

  • 400g mashed potato (mine was a mix of potato and swede)
  • 200g plain flour
  • 2-3 tbsp soya milk or 1 egg if you eat them
  • salt and pepper
  • extra flour for dusting or some semolina/polenta
  1. Mix all the ingredients together to form a dough. Don’t over knead.
  2. Break into 4 tennis ball sized portions and roll each out into long sausages on a floured work surface.
  3. Cut into equal sized pieces and push the back of a fork lightly in to each piece (to help the sauce cling apparently). Dust with polenta to prevent them from sticking.
  4. I left mine to chill for 45 mins in the fridge because they took less time that I thought they would! They should be fine to cook straight away however.
  5. Bring a pan of water to the boil and then add the gnocchi one piece at a time to prevent them from sticking together. Allow to simmer and once they start to float to the surface, remove and scoff. We had ours with a quick and easy to make rich tomato and vegetable olive sauce. Really delicious!

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