Homemade Gnocchi

Gnocchi pronounced as ngie ya key

About 10 years ago, I learned how to make a gnocchi live from an Italian.

I remember the day handmade gnocchi was served with the sauce from cans; I could tell from those supressed faces that they didn't like it so much and seemingly only the two Italians were enjoying the pasta, as for them gnocchi is quite common to serve with tomato and basil sauce!

The secret of having a hearty meal with Gnocchi for meat eaters (for international guests) is you must serve it with ragu.

Ingredients:

• 3 Potatoes
• 2 egg yolks
• 1/2 Tsp salt
• 1 1/2 cup flour (might need extra during kneading)

Procedures:

Boil your potatoes without peeling off the skin until soft (20 minutes)

After cooling down, cut the potatoes into halve

Scoop the potatoes transfer to a food processor

Transfer the mash potatoes to a large bowl

Add in egg yolks and salt

Kneed until it doesn't stick your hand

(Optional: Leave it in the refrigerator for 4 hours to give chewy quality)

Roll the dough into super long hotdog shapes

Cut into 3 to 4cm pieces

Turn the pieces the other way round (oblong shape)

Press the head of each piece with the back of a fork to produce the linear pattern

Cook the gnocchi in boiling water until the pieces rise to the surface.

Drain and serve with pesto or trito

(Common to serve with tomato and basil sauce)