📋 What do we need?
Mashed potato: Your mashed potato needs to be chilled and relatively dry (not too much butter and cream/milk – if you’re making the mash especially for gnocchi, then I wouldn’t add any at all.)Flour – plain/all-purpose flour works best. We need just enough to ensure the gnocchi doesn’t fall apart, but not so much that the gnocchi texture is ‘gluey’. You might have to adjust the amount of flour, depending on how dry/moist your mashed potato is.Oil and egg to bind the mixture together.A little salt and pepper for flavour.
👩🍳PRO TIP I’ve recently tried using frozen mashed potato pellets (from the frozen aisle of the supermarket – I’ve bought it from Sainsburys and Ocado, but have also seen it in Tesco, Waitrose and Iceland) – just weigh it out, defrost and use as part of the recipe. It works great! Look at those lovely little dumpling bites!!
Gnocchi with Chorizo and Creamy Harissa Sauce
Creamy Tomato Ravioli Sauce
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