How to make gnocchi
From making the dough and shaping perfect little ‘pillows’ to cooking the gnocchi just right, our handy tips will help you master the art of gnocchi in no time.
1. Strain the mashed potato
To make your gnocchi silky smooth – with no lumpy bits of potato – press the mashed potato through a fine sieve into a bowl and discard any solids.
2. Cut with a floured knife
Gnocchi dough is quite sticky. To stop the dough from sticking to the knife when you cut it, dust the knife with flour before slicing into 3cm pieces.
3. Make indents in the gnocchi
Grooves and indents help sauce cling to gnocchi. Roll the uncooked gnocchi over the back of a floured fork – the prongs of the fork create the grooves.
4. Cook gnocchi until it floats
Cooked gnocchi is light and airy in texture, so it’s ready when it floats in water. Uncooked gnocchi is heavier and will remain at the bottom of the pan.
