This recipe is adapted from that of Giancarlo Caldesi, in his cookbook Return to Tuscany.
1kg of potatoes (old or floury textured works best of all)
80ml sparkling mineral water
300g flour (can use either 00 flour, or just ordinary plain flour)
1 tsp salt
Peel and chop potatoes into cubes, then boil until completely cooked and tender. While still hot, pass them through a ricer or mincer to ensure there are no lumps. Place in a bowl.
Stir in the flour and mineral water to make a soft, pliable dough. Knead only until dough is a smooth, even texture or the gnocchi may become “heavy” or “tough”.
On a floured surface, divide the dough into pieces about the size of a small fist and roll them into “sausages” about 1-1.5 cm in diameter. Using a knife, cut sausages into 2 cm lengths. Then, using a floured fork and your thumb, gently but firmly roll the gnocchi over the tines of the fork. A small trough should form inside the gnocchi as the dough rolls over the tines, with a “ribbed” effect on the outside, enabling them to better capture the sauce they are served with. (If you take a look a close look at the accompanying photograph, you can see their finished appearance).
Heat a large saucepan of salted water, and when at rapid boil, add the gnocchi. They will bob to the surface of the water when they are cooked – about 2-3 minutes. Drain well and serve with your preferred sauce.
This recipe will serve 4-6, depending on the desired size of servings.
** Uncooked gnocchi can be frozen, by placing in a single layer on a well-floured tray, making sure they do not touch one another. When completely frozen, shake of excess flour and transfer to a freezer bag or container. **