Homemade Potato Gnocchi Bialik College Kitchen Garden Program
Ingredients:
Equipment:
1kg potatoes 1 egg 200g plain flour 1 tablespoon sea salt
2 medium saucepans potato ricer disposable gloves knife tray colander
Method:
1. Boil potatoes with skin on until cooked through. 2. Drain potatoes immediately, then wearing disposable gloves, peel potatoes. 3. It is important to work fast, to make the gnocchi while the potato is warm. 4. While peeling potatoes, put a large pot of salted water on to boil. 5. Place potatoes through a ricer. 6. Place half the flour on the bench and place the potato on the flour. 7. Add the egg and salt to the potato, then top with remaining flour. 8. Mix the flour, egg and potato with your hands until well combined and a dough is formed. 9. Knead dough gently for about a minute, the more you knead the tougher the gnocchi will become. 10.Cut off small amounts of dough and roll into long ropes the diameter of your thumb. Make sure they are of even thickness. Then cut into 2cm pieces. 11.In batches, place gnocchi into pot of boiling water. Once it rises to the surface, lift out with a slotted spoon.