Ingredients for Gnocchi
1000g floury potatoes ( I used russet)
550g-650g white flour
pinch of salt
Steam peeled potatoes in simmering basket or Varoma, 25-30 minutes and cool.
Place potatoes and mash 10 sec/speed4, scrape down and REPEAT
Add 300g flour, salt, eggs and KNEAD 30-40 seconds
Place flour and knead by hand. Using more flour as you go. Try and keep it sticky as the more flour you incorporate the harder they will be. I like mine softer.
Roll into long logs that are slightly sticky and cut into 3/4 inch size pieces.
Roll onto fork or gnocchi board and set aside
Boil in salted water about 1-2 minutes until they float.
Drain and serve with your favourite sauce or in my case, shaved Black Truffle.
I was also told that as truffle season continues the prices start rising as the flavours get more intense as the season goes.