Homemade Gnocchi

Homemade gnocchi is an amazing and proper comfort food. They are quick to cook and very cheap to make. The process of this authentic dish is pretty easy, fun and therapeutic to do. After boiling, peeling and mashing the potatoes all you have left to do is make the gnocchi dough, shaping, boil for 30 seconds and toss them in a butter-thyme sauce for an easy week night dinner.

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Serves: 4 

Ingredients
For the gnocchi:

• 1 kg of old potatoes
• 1 whole medium egg
• 1 egg yolk
• 350 grams of flour
• 80g Parmesan cheese 

For the thyme & butter sauce:

• 2 sprigs of thyme
• 2 knobs of butter
• EVO Olive oil
• Black Pepper
• Parmesan cheese for serving

Method

1. For the gnocchi start by washing well the potatoes before boiling them. Arrange the potatoes in a large pot and cover with plenty of cold water. Turn the heat up to high and from the moment the water starts boiling, count about 30-40 minutes, depending on their size. Poke the potatoes with a fork and check if the tines enter without difficulty then you can drain the potatoes.
2. There will be no need to peel the potatoes because the peel will remain inside the potato masher. While still hot, mash the potatoes inside a bowl with the flour.  Add the lightly beaten eggs together with a pinch of salt and the grated Parmesan cheese. Lightly knead the dough until all the ingredients are perfectly combined. 
3. Divide the dough into 4 pieces, dust the table with some extra flour or semolina and roll each piece into a long sausages, 2 cm thick. Then cut the sausage shape into all equal pieces, about 2 cm each.
4. At this point you can leave them like that or shape them by pressing lightly with your thumb, drag them onto the riga-gnocchi board to obtain the classic shape (see the photo) or if you don't have the one, you can use a fork and drag them on the tines.
5. Transfer the gnocchi on top of a large tray dusted with flour or semolina.
6. Bring a pan of salted water to the boil then reduce it to a medium heat.
7. Add the gnocchi to the boiling water. In the meantime pick the thyme from the stalks and add it to an hot pan with the butter. Once the butter is melted add a ladle of the starchy water from the gnocchi cooking water. 
8. At this point your gnocchi should be ready and floating on top of the water - transfer them straight into the pan and toss them well until you get a nice creamy sauce from the butter and the starchy water.
9. Ground some black pepper in and toss again with a drizzle of EVO oil.  Serve with grated Parmesan cheese on top with an a drizzle of EVO oil. 

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