Basic Potato Gnocchi
Gnocchi is the perfect base for so many toppings. Simply drizzle with olive oil and top with pecorino and fresh herbs. Gnocchi with ragu is a match made in heaven — see my Comforting Pork Ragu recipe.
Ingredients 5
8 medium potatoes, high-starch, yukon gold or desiree potatoes are good options, peeled
sea salt, omit for babies
ground black pepper, just a tiny amount for babies
2 eggs, whisked
plain flour, (all-purpose flour) to dust
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Method 7
Add the to a saucepan of cold, salted water and bring to the boil over high heat. When boiling, reduce the heat to medium and cook the potatoes for 20–25 minutes, or until you can easily pierce them with a fork.
Drain, then set aside until cool enough to handle but still warm. Using your fingers, remove the skin from the .
In a medium bowl, mash the warm until all the lumps are gone. Add salt and , mix well, then make a well in the centre of the potato and add the beaten . Using your hands, gently mix the egg into the potatoes until evenly distributed.
Put a little onto a clean work surface and turn the potato dough out onto it. Working quickly, knead the dough until it forms a solid round, using as little flour as possible (see notes).
Cut the dough into 8 pieces, then roll each piece into a long cylinder about 2 cm (3/4 in) thick. Cut the cylinders into 1.5–2 cm (1/2-3/4 in) long pieces and set the pieces of gnocchi aside on a floured board or plate.
Bring a large saucepan of well-salted water to the boil over high heat. Add the gnocchi in small batches, stirring occasionally and gently to ensure they don’t stick. Remove them with a slotted spoon or sieve as they rise to the top, about 20–30 seconds.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies purée with a little water or milk, until smooth and allow to cool before serving.
For older babies this is perfect finger food. Serve the gnocchi with a ladleful of ragu, or just some fresh ricotta and finely chopped herbs. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
NOTE: When making the gnocchi dough, the potatoes need to be worked quite quickly while warm so as not to overwork the gluten and turn them into rubbery balls.
