Preparation:
- Put the potatoes (unskinned), thyme sprigs and garlic clove in a large pan of cold water and bring to the boil.
- Boil the potatoes for 20–30 minutes, depending on their size, until very soft. To check if the potatoes are done, pierce them with a fork. If the tines come away easily, the potatoes are done.
- When the potatoes are cooked through, rinse them briefly with cold water and peel them with a knife. Discard the cooking water, garlic clove and thyme.
- In the meantime, combine the flour, egg, nutmeg and salt in a large bowl.
- Press the potatoes through a potato ricer and into the bowl, mix gently and work into a dough.
- Shape the dough into 1 long roll, cut into 1cm pieces and shape into balls.
There are 3 methods of forming gnocchi. Choose which you prefer and form the dough into gnocchi:
1 Gently roll the balls over a gnocchi board.
2 Press gently with a fork from the top.
3 Place the gnocchi on the edge of a table, roll the gnocchi over the edge with a fork, then press the bottom ends together.
- To cook the shaped gnocchi, bring a large pan of salted water to the boil. Add the gnocchi and cook for 1–2 minutes until they float to the surface.
- Strain the gnocchi, shaking off excess water, and transfer to a bowl. Pour over the sauce of your sauce and serve.
See the step-by-step photos below:
