PILLOWS OF PUNK: POTATO GNOCCHI

(Serves 4) - Ingredients

• 1kg Maris Piper or Russet potatoes

• 200–250g plain flour, plus extra for dusting

• 1 large egg yolk

• 1 tsp fine sea salt

Method

1. Bae the Potatoes

• Preheat the oven to 200°C (180°C fan).

• Place the whole potatoes on a baking tray.

• Bake for 45–60 minutes, or until completely soft in the centre.

• Remove from the oven and allow to cool slightly.

2. Prepare the Potato

• Cut the potatoes in half while still warm.

• Scoop out the flesh and discard the skins.

• Pass the potato through a drum sieve (tamis) or potato ricer into a large bowl.

• Spread the potato out and allow the steam to escape for 5 minutes.

3. Make the Dough

• Add the salt and egg yolk to the potato.

• Sprinkle over 200g of flour.

• Gently bring the mixture together with your hands.

• Add a little more flour if needed until you have a soft dough that holds together.

• Avoid overworking the dough as this will make the gnocchi heavy.

4. Shape the Gnocchi

• Lightly flour your work surface.

• Divide the dough into 4 pieces.

• Roll each piece into a long rope approximately 2cm thick.

• Cut into 2cm pieces.

5. Cook the Gnocchi

• Bring a large pan of salted water to a gentle boil.

• Add the gnocchi in batches.

• Once they float to the surface, cook for a further 30 seconds.

• Remove using a slotted spoon and drain well.

Punk Chef Tip

The secret to perfect gnocchi is dry potatoes. Baking instead of boiling removes excess moisture, meaning less flour is needed and the gnocchi stay light, fluffy and delicate.

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