To make the Gnocchi – bake just over 750g Potatoes (wrapped in foil at 220˚c in the oven for at least an hour) before peeling them and mashing them
Put the hot/warm mashed Potato in a large bowl and mix quickly with 250g Flour and 1 Free Range Egg with a pinch of Salt
With the dough – shape small little Gnocchi shapes, and lay them on a plate dusted with lots of Semolina or Flour. You can refrigerate these little Gnocchi dumplings until you want to cook…
To cook them, bring a large pan of very salty water to the boil and pop the Gnocchi in… When they bob up to the surface, fish them out with a slotted spoon… If you like them baked, you can bake them in the oven for 15 minutes to get a bit of a crust on them (put them on a baking tray, lightly brushed with Oil)
The Sauce is very quick to make… Finely chop a Courgette (or 2) and crush the Garlic. Heat a pan, add some Olive Oil and put the Courgette and Garlic in… Fry lightly for 5 minutes or so on a medium heat, stirring often, until the Courgettes are starting to take on some colour. Add a splash of White Wine and cook off the alcohol… Add some Salt & Pepper and a ladleful of Stock (or Water is fine) and bring up to a simmer
To serve the Gnocchi – arrange on a plate and spoon the Sauce over the top with some chopped fresh Chives… A squeeze of Lemon is a great finishing touch. Serve with some lovely Salad leaves and some very thin Courgette peelings… maybe another squeeze of Lemon and a drizzle of good Olive Oil?!
This recipe makes enough Gnocchi to feed 3 or 4 people – or for lots of leftovers after 2 of you have eaten…