TV Chef.co.uk

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

 

1kg  large floury potatoes such as King Edwards

salt to taste

2 egg yolks

200g  plain flour, plus extra for rolling

1 litre water, chicken stock, for poaching

Ingredients

.                Cook the unpeeled potatoes in a pan of boiling salted water for 30 minutes until soft.  Drain and allow to cool slightly for you to handle. Peel the potatoes and mash or press through a potato ricer into a bowl.  Season with salt then beat in the egg yolks and flour into the potatoes, a little at a time.  This will form a smooth, slightly sticky dough.

 

2.              Tip out onto a well floured board, then roll the dough into long sausages about 1cm thick, cut into sections about 2cm long.  Place each piece on a fork and press down with your thumb and roll onto board, leaving grooves on one side of the gnocchi.

 

3.              In a large pan, bring the water or stock to the boil and add gnocchi, about 40 at a time and cook until they rise to the surface.  Then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl, keep warm while cooking the remaining gnocchi.  Repeat this procedure until all the gnocchi are done.

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Happy Cooking!! With Peter Osborne ‘The Big Chef’