GNOCCHIS

By Gael Verger

Ingredients for 8 people

2 kg of potatoes 

500gr of spelt flour (flour)

2 eggs

2 tablespoons of olive oil

salt

Preparation

Clean and peel the potatoes.  Cook the potatoes in a steamer preferably (or in water).

Crush them with potato masher to obtain a purée.

Add 2 tablespoons of olive oil.

2 egg yokes .

Add 400gr of the spelt flour to start.

Mix well.. The dough is rather sticky but that is completely normal. 

The more we add of flour, the more firm the dough will be. 

Flour the work top, take a quarter of the dough and coat it well with flour

(Use the remaining 100gr of the flour when the dough starts to get sticky again-the flour absorbs the water and gets sticky).

Roll the dough in form of a sausage 2 centimeters in diameter.

Chop pieces with a knife 2 centimeters.

Press the dough with the back of a fork to make an mark on the gnocchis

Put the gnoccis (20 at a time) to cook in a big pan of salty boiling water. As soon as the gnocchis come up to the surface, take them out with a skimmer and continue the same process with the remaining uncooked gnocchis.

Cooking tips : I cook my gnocchis in advance by small quantities and as soon as they surface, I put them in some cold water for 1min to stop the cooking. Take them out with a strainer type of spoon/ladle to get rid of the remaining water. Transfer in a dish put some olive oil (½ tbspoon) to prevent them to stick. Then I prepare the sauce (tomato sauce or parsley sauce). I add them at the last minute to reheat the gnoccis.

So I can enjoy dinner with guests!