Recipe: Fresh Potato Gnocchi (with tomato and green beans)

It’s crazy how seldom one comes across home-made gnocchi. It’s really not that hard to make, and it’s so much nicer fresh! Let me show you how to do it…

1. Peel, slice and boil up some potatoes. For this meal I used four fist-sized potatoes. Cook them until they are very soft.

2. Drain the potatoes and mash them with a potato masher. When they are smooth, start adding flour as you mash. Keep adding and mashing until the mixture forms an elastic dough.

3. Roll the dough into little worms, and then slice off small pieces with a knife; about the size of   your index finger tip. Keep the pieces separated on a floured board until you are ready to cook them.

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4. Drop the uncooked gnocchi pieces into boiling water in batches so that they do not stick together. When they are cooked, they will rise to the top of the pot. Lift them out of the water with a slotted spoon and continue to cook the rest of the pieces.

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You can make any sauce to accompany gnocchi. I made a tomato and bean sauce, which is a family favourite. It’s just a mixture of fresh garlic, chili, tomatoes and green beans, sautéed in olive oil until the tomatoes are cooked and the beans are still crunchy. It goes really well with gnocchi.

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I’m sure there are all sorts of fancy ways to flavour the gnocchi dough before cooking it, but this recipe provides a simple base for delicious sauces. Give it a try. Yum.
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