Gnocchi know-how

For many years I have always wondered why my Gnocchi and Perogi mash is quite heavy. Well I finally found out the secret is to roast the potatoes on a bed of rock salt which draws out excess moisture resulting in a lighter, fluffier gnocchi.

 

Potato Gnocchi

Serves 4 as a side, or 2 healthy eaters.

1 cup rock salt

4 large (800g total) Desiree potatoes

1 teaspoon sea salt

2 egg yolks

1/2 cup plain flour

Potatoes roasting on a bed of rock salt

Preheat oven to 200°C/180°C fan-forced. Place rock salt in centre of large baking tray. Place potatoes on top. Bake for 1 hour and 30 minutes or until tender. Set aside for 10 minutes to cool. 

Push all the potato through the sieve

 

Cut potatoes in half and rub the potato through a fine sieve until only the skin remains. Alternately, remove and discard skin from potatoes. Using a potato ricer, process potato flesh into a large bowl. Set aside to cool for 10 minutes. 

Add sea salt, yolks and half of the flour to potato. Using a wooden spoon, stir to combine. Turn dough onto a well-floured (the other half cup of flour) surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 30cmlong log. Using a lightly floured knife, cut into 2cm pieces. Using a lightly floured fork, press each piece to make an indentation. Place on a tray lined with baking paper. Cover with a clean tea towel. Repeat with remaining portions. 

By adding only half the flour at a time it prevents you from adding too much flour to the mix and drying it out by the time you roll the dough.

Roll into logs and cut

Pillows of heaven

 

 

 

 

Bring a large saucepan of salted water to the boil over high heat. Add one-third of the gnocchi. Cook for 2 to 3 minutes or until gnocchi rises to surface. Using a slotted spoon, transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi. If re-frying gnocchi sprinkle with a little olive oil to stop from sticking together.

Ready when gnocchi are floating on the surface

 Gently stir in desired sauce or pan fry with other ingredients. Serve topped with parmesan.