FLOUR GNOCCHI RECIPES

Steps:

• 1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
  2. Drain and leave until cool enough to handle, then remove the skins.
  3. Mash the potatoes using a potato ricer or masher on to a large clean board.
  4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
  5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
  6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
  7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
  8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

Steps:

• 1. Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender.
  2. Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
  3. Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface.
  4. Fill the empty pan with boiling kettle water and place on a high heat.
  5. Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.
  6. Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, stirring occasionally.
  7. Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in.
  8. Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season to perfection, then dish up.
  9. Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.