Gnocchi from scratch.

Gnocchi. You can buy it from the supermarkets in packets and they take only a couple of minutes to cook. Simple supper?  Yes, although making them from scratch really isn’t that much of an ordeal. Having never even considered making gnocchi before now, I would consider myself a convert – all thanks to Jamie Oliver’s easy to follow recipe.

These potato based dumplings are traditionally Italian and are often served very simply with a good sauce. However, they are nowhere near as heavy as they may sound (they do however fill you up very quickly!)

You will need:

6 medium potatoes

Olive oil

½ a nutmeg, grated

Sea salt and freshly ground pepper

1 large free-range or organic egg yolk

1-2 handfuls of plain or tipo 00 flour

Semolina flour

Serves 6 (or 3 very hungry people!)

Preheat the oven to 220°C/425°F/gas 7.

Rub your potatoes with olive oil, prick them with a fork and lay them in a roasting tray. Put in the preheated oven and bake for an hour until the potatoes are fluffy on the inside and crispy on the outside. Allow them to cool for a couple of minutes and then, when they are still nice and hot,  use a tea towel to pick up your potatoes and one at a time cut them in half and carefully scoop the flesh out of the skins into a mouli or ricer.

When you have lovely smooth mashed potato, put it in a bowl. Add the nutmeg, a tablespoon of salt, a pinch of pepper, the egg yolk and enough of the flour to bind your mixture – you may not need it all. Mix together and then kneed with your hands until you have a dry, doughy consistency. Add a little water if you feel it’s too dry, or a little more flour if it’s too wet. If you’re unsure, try testing one by placing it in boiling water – if it falls apart, add a bit more flour to the dough.

Once you have your gnocchi dough, divide it into 3 pieces and roll each piece out on a floured surface into long tubes the thickness of a sausage. Cut each of the tubes into 2.5cm/1 inch pieces. Place them on a bed of semolina flour on a tray and put in the fridge for 10 to 20 minutes to set.

I found that quantity of flour needed to bind the mixture is highly dependent on the size of potatoes used. Therefore, I’m afraid this stage does need to be played by eye a little; cooking a small portion of dough will help with this. Once you are happy with your gnocchi, and it has had time to rest in the fridge, it is ready to cook and serve with a sauce of your liking. The gnocchi should be cooked in boiling water for 4 minutes or until they bob to the surface, then drain them very carefully in a colander (they will be delicate!).

I chose to enjoy my serving with a gorgonzola dolce sauce (I think cheese works particularly well with gnocchi). This only required mixing 2 tablespoons of gorgonzola dolce cheese, with 3 tablespoons of butter and 6 tablespoons of double cream over a very low heat. Mix with the back of a wooden spoon to try and get rid of the lumps. Season with black pepper and serve with a scattering of marjoram and some parmesan.

I know this sounds like a heart attack in a bowl, but it does serve 6 people – and it’s so worth it, I promise!