Gnocchi

Gnocchi

1kg potatoes, unpeeled
2 eggs, beaten lightly
30g butter, melted
1/4 cup (20g) finely grated parmesan cheese
2 cups (300g) plain flour, approx

1. Boil or steam whole potatoes until tender, drain. Peel when cool enough to handle. Mash into large bowl, stir in eggs, butter, parmesan and enough flour to make firm dough.
2. Divide dough into 8 equal parts. Roll each part on lightly floured surface into 2cm thick sausage shape. Cut into 2cm pieces, roll pieces into balls. Roll each ball along inside tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape, grooved on one side and dimpled on the other. Place in single layer on lightly floured tray, cover and refrigerate for 1 hour.
3. Cook gnocchi, uncovered in a large saucepan of boiling salted water for 3 minutes or until they float to the surface. Remove from pan with slotted spoon, drain. Serve hot, with sauce of your choice.

Uncooked gnocchi suitable to freeze.

Optional:
Add 1 tsp of a finely chopped herb such as rosemary, thyme, sage or oregano to the gnocchi dough. Potato should be mashed while hot, but can be cooled slightly before being mixed with remaining ingredients.

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