Fill a large baking tray with rock salt, enough to cover the tray.
Pierce some holes in the potatoes with a fork and lay them on top of rock salt
Place tray in a pre heated oven and bake for 1hr at 200C degrees or until potatoes are soft.
Note: Insure potatoes are soft and cooked through, this will help a lot with the mashing.
Once potatoes are cooked, quickly peel the skins off and let them cool slightly.
Using a potato ricer or a sieve, press the potatoes into a smooth and fluffy mash.
Mix 1 cup of plain flour with every 453g of mash potatoes with a bench scraper till combined.
Dough should be soft, not sticky and really delicate to handle.
Gently knead dough into a ball and grab a handful of dough and roll it with the palm of your hands into a long roll.
Cut rolls into smaller pieces (roughly 1 inch apart) and lightly dust them with a little flour to stop them from sticking.
Place them on a lined tray (single layer) until you are ready to cook
Repeat with remainder dough
Bring a large pot of salted water to boil
Gently drop a small portion of the gnocchi to cook.
When gnocchi float, they are ready to be taken out. Repeat for remainder of gnocchi
You can cook them as is or use a fork or gnocchi paddle and rub it against the gnocchi piece to create a pretty pattern
Serve with your choice of sauce
Make sure potato’s are soft and cooked through for easy mashing/sifting.
Baking time for potatoes may vary depending on the qty and size of the potatoes. The smaller the spud, the quicker they cook.
Put your gnocchi in the freezer to firm up before cooking, for easier handling when transferring.
Gnocchi is best cooked when you are ready to serve. Good gnocchi is delicate and can get squashed and stick together if left too long in the colander after draining. So toss those fresh made gnocchi in your sauce immediately and eat up.
Alternatively keep cooked gnocchi separate in a single layer till ready to mix with sauce to avoid them sticking together.
And my favourite part in any cooking, gnocchi can be frozen. Simply line them on baking sheet and put them in the freezer. Once firm, you can remove and put them in a airtight container or bag for re freezing. This will stop them from sticking together.
To cook, simply put them in hot water. No thawing or defrosting required! Easy!
Which ever way you cook them, I recommend keeping at least 1 cup of the pasta water for use in the sauce. The floury water will give your sauce a lovely silky texture and keeps those gnocchi soft and fluffy!
If your looking for a easier and faster version, check out my easy food processor gnocchi recipe, link down below.
*Nutrition information is approximate and is meant as a guide only*