I personally think gnocchi is one of the best foods ever, it’s potato, but in pasta sized bites. I mean, what more could you want from a food? It’s surprisingly easy to make yourself, although a little time consuming. I personally think it’s more than worth it for that nice smug feeling you get when you feel like you’ve made something pretty impressive (oh, and it tastes delicious too). Served with a creamy basil and avocado pesto, you’ve got a winning summery dinnertime dish, eat al fresco with a nice chilled drink if you really wanna soak up them summer vibes.

Gnocchi Ingredients
2 large baking potatoes (around 600-650g)
175 -250g 00 pasta flour
Salt to taste

Gnocchi Method

  1. Preheat your oven to 180ÂșC and pop your potatoes in there to bake away. They’ll probably take around an hour, but they’re ready when they’re nice and soft (obviously).
  2. Once they’re ready, leave your tatties on the side until they’re cool enough to handle. Slice them in half and scoop out all of that soft, potato-y goodness from the skins. Now, traditionally, the potatoes should then be put through a ricer, which by all means, you can go ahead and do. I, however, do not have a ricer, and therefore blitz my potatoes in a food processor until they’re perfectly smooth.
    (Don’t forget to keep your skins – you can pop them in the oven to crisp up and serve with some dip!)
  3. Pop a pan of water on the hob and bring to a gentle boil.
  4. Transfer your lump-free potato mash to a bowl, and add in around 100g of flour along with some salt and stir to combine.
  5. Add in the rest of the flour, 50g or so at a time, bringing everything together with your hands until you have a dough that’s soft, but not sticky, and holds together well.
  6. Test your dough by tearing off a little piece and dropping it into your pan of boiling water to cook. Once it’s risen to the surface, scoop it out and give it a try. If it’s held itself together, you’re on to a winner – judge the texture, if it’s a little soft and watery, add in some more flour and try again, until it has a perfect gnocchi bite.
  7. Once your dough is the right texture, turn down the heat down on your water pan whilst you prepare the rest of your gnocchi. Cut your dough into quarters and roll into long, thin sausages. Chop the sausages into even, bite sized pillows of gnocchi, I like to press my fork into the top of each “pillow” to give the gnocchi some extra ridges to help it catch some saucy goodness, but this is entirely optional.
  8. Once your gnocchi is all shaped, turn your pan back up to a gentle boil and cook your gnocchi in batches. Scoop out with a slotted spoon once it’s bobbing on the surface.
  9. If eating right away, I like to pan fry the gnocchi with a little olive oil to give it a nice crisp texture on the outside, before stirring in some sauce (like the pesto below!) and tucking in. If you want to keep it for later, dust a little flour over the gnocchi to stop them sticking together and store in an airtight container in either your fridge or freezer to reheat as desired.

Pesto Ingredients
1 medium avocado
Large handful of basil
30g pine nuts
Juice of 1/2 a lemon
1 clove of garlic
Salt to taste
A good few glugs of olive oil

Pesto Method

  1. Basically, pop everything in a food processor and whizz until combined and creamy. Add more oil to reach the desired texture and check the seasoning!
  2. Serve stirred into your fresh gnocchi, topped with some toasted pine nuts.

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