Getting back the basics enjoying fresh, fully certified, organically grown veggies that are full of flavour and better for you.
Boil your roughly chopped potatoes until tender, then pass through the mouli so you have a lovely puree. Add and mix in flour and salt until well combined and a firm dough forms.
Once cooled to room temperature, add eggs and mix into the dough. Turn onto a lightly floured surface and knead until smooth. Divide dough into four equal portions. Roll one portion into a 2cm diameter log. Use a lightly floured knife to cut into 2cm pieces. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork or gnocchi board. Repeat with remaining dough portions.
To cook, bring a saucepan of water to boil. Add one quarter of your gnocchi to the base of the pan in a single layer, taking care not to over crowd them so they don’t stick together. Cook for three minutes or until they rise to the surface.
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