Light and airy pillows of potato and parmesan – that is what I wanted to achieve when I experimented on Friday night with different ratios of flour, parmesan, eggs and potato. The tasting team were torn between two variants. Finally, decisively, I’ve plumped for the variant given below: the 5:1:1 recipe.
As you can see from the photo, I’ve served the gnocchi with pesto but you may prefer butter and grated parmesan, or tomato sauce with prosciutto or even gorgonzola melted in cream. Whatever you do, don’t drown the gnocchi. They’re simple souls that cannot swim. The point is the gnocchi, not the sauce.
Big tip: don’t skin and boil the potatoes – they become waterlogged and then need more flour to cohere. Bake them in the oven or cook them in a microwave.
|Potato gnocchi with pesto|