Gnocchi

Food24
Cooking: 1 hr
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By Chef Lucas Carstens April 15 2020
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Ingredients (4)

600 g potatoes — (mealy)
sea salt
100 g cake wheat flour
40 g eggs — just the yolks
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Method:

Preheat oven to 200 degress Celcius. Pierce potatoes with fork, place on tray and bake until soft (approx. one hour) Scoop flesh out of the potatoes and pass through a sieve whilst still hot. Form well with potato mash, sprinkle with flour, add yolks and season with salt. Use scraper to form dough, do not knead. Dough should be soft to the touch. Roll the dough with your fingers to form rope. Cut rope to preferred gnocchi pieces. Bring a large pot of salter water to simmer. Add gnocchi pieces. When the gnocchi starts to float, skim from water and place in an ice bath. Transfer gnocchi to a grease tray before trying until golden and serve with burnt butter and sage.

This recipe was published with permission by Majeka House Chef Lucas Carstens. 



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