Gnocchi di Patate

Although I have lived in Italy since 1998, and I have made my own pasta and ravioli many times, I had never made potato gnocchi. I had considered taking a class, but then realised I may as well just be brave and try it.  I researched a few recipes and went to my local market where I knew I would receive lots of great advice from the ladies who work there.  The potato choice is the most important thing when making gnocchi, and I was directed to buy red potatoes from ‘Avezzano’. They are very dry potatoes. (I used them for roasting once and I was surprised how ‘powdery’and dry they were, but I could understand why they’d be good for gnocchi).  Some recipes will suggest you roast your potatoes with the skin on (remove once cooked) , or to steam them.  This is to avoid the potato becoming too water logged, as this will make your gnocchi heavy.  We want soft fluffy pillows sitting in our plate.  I did boil my potatoes in salted water, but that was because I knew I had the perfect potato variety for making gnocchi.  If you live out of Italy, choose Sebago potatoes.

• 800g sebago potatoes*  washed, peeled, quartered
• Salt & ground white pepper
• 1 egg, lightly whisked
• 300g (2 cups) plain flour
• 20g (1/4 cup) finely grated parmesan
• Plain flour, to dust

1. Boil  potatoes in salted water until soft.
2. Push potatoes through a potato ricer and season with salt & pepper.
3. Add lightly beaten egg to potatoes and stir with a wooden spoon  until combined.
4. Add the flour and parmesan in batches and stir, until well combined and a dough forms. (If dough is too soft, add more flour). Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper.
5. Divide dough into 4 equal portions.
6. Roll 1 portion into a 2cm diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces.