Gnochi
2 kg potatoes (peeled and boiled till just soft)
2 eggs
100g parmesan
Plain flour
3 cloves garlic, minced
Olive oil
Salt and pepper
Pass potatoes through a sieve, then mix all ingredients into a squishy dough. Adjust the amount of flour as required – the dough should be slightly sticky as it will be worked with more flour.
Roll dough into long thinnish lines on a bench covered with flour – cut into gnochi sized bits and drop immediately into a boiling pot of water with a teaspoon of oil – the gnochi is generally cooked when it is floating nicely on the surface and firm to the touch.
