RECIPES USING POTATO FLOUR RECIPES

Steps:

• 1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
  2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
  3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
  4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
  5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
  6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
  7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.

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.