Assemble ingredients
Rub the unpeeled potatoes all over with oil and place on a baking sheet
Microwave the potatoes for 10 minutes
Next, in your air fryer, bake the potatoes for 20 minutes, or until the potatoes give to a firm press
When cooked, handle the hot potatoes with a clean tea towel or paper hand towel
Split the potatoes and scoop out the cooked potato straight into a sieve. (reserve the skins)
Pass the potato through the sieve with the back of a spoon
Place the sieved potato on a clean flat surface (like a pastry sheet) or in a mixing bowl, or stand mixer with a dough hook
Season with salt and pepper
Add the egg
Mix well
Gradually work in 25% of the flour
Repeat until all the 250g flour has been mixed in
Work the dough until you have a smooth ball of dough that is not sticky
In a saucepan bring to the boil two litres water with a generous pinch of salt
Now on a floured board divide the dough into 4 portions
Roll each ball into long sausage shapes
Cut into 10 equal pieces
Gently roll the pieces into barrel shapes
Drop the pieces into the simmering water
Depending on the size of each piece they should cook in about 5 - 6 minutes
When they are cooked they will float
Remove them with a slotted spoon
Repeat the process with the next batch
You can then use them ‘as is’ in a pre-prepared sauce or sauté them with your own designer ingredients
Notes:
It is also OK to make your gnocchi smaller – say 1/3 the size of the mine. The cooking time should be a little less.
