|Gnocchi with beef stew.|
Elizabeth David's Gnocchi di Patate
2lbs potatoes, cooked
Puree the potatoes, as dry as possible. Mix in the butter and eggs. Season with salt and pepper and knead to a dough.
Roll it in to sausage-like rolls of the thickness of the finger. Cut into pieces about ¾ inch. long, and make a dent in each one with a fork or your finger.
Drop them one by one in to a large pan of gently boiled salted water and cook them for about 3 minutes: when they float to the top they are done. Take them out of the pan with a perforated spoon.
My top tips would be that we boiled our potatoes but I think you would get a drier puree if you baked them (as you would make jacket potatoes) and then scoop out the cooked flesh. Mr Cardigan, who made the dough, found he had to add a lot of extra flour to make a dough. Also, we halved that recipe and it easily served two adults and a baby. In fact, the baby seemed to really love them, which was another bonus.
This is a less daunting prospect, somehow, than making your own pasta, but still gives you that feeling that you are living the Tuscan earth mother dream with bambini running around your rambling farmhouse while you swarthy Italian husband gathers olives to make oil... Or whatever.
I hope you enjoy trying this recipe out.