Homemade Gnocchi with Bolognaise Sauce

 

Here are my little Gnocchis ready to be poached, notice i didn't bother with the indenting with a fork it makes the process a lot quicker. 

 

Here is the finished dish with the bolognaise, and a delicious non edible bay leaf sticking out.

I was inspired, seemingly without reason to make gnocchi last night and it was defnitly worth it in terms of deliciousness. And it was not as time consuming as you would expect.

I was pretty rough about the whole thing and didnt measure ingredients since there were no italian nonnas coming to dinner it didn't have to be perfect.

I mashed up about 800-900 grams of steamed potato ( the quality of the potato is the determining factor in this dish, small waxy potatoes will make this dish) you can use some butter if its hard to mash or add it when you put it out on your bench (a potato ricer would make it amazingly soft and fluffy).

The bench should have a large amount of flour on it, you can be using around 350 grams of flour maybe?

Start to kneed and encorporate the flour and keep kneeding for about 5-6 minutes (this is what maggie beer reccomended i stopped earlier than that but i was in a hurry)

Shape into 4 logs and chop into small gnocchis with a sharp knife. Then they are ready to cook in salted boiling water, not too many at once for only a short time, take them out when the come up to the surface and serve however you like.

I did a bolognaise sauce because i wanted some meet with my dinner but a burnt butter and sage sauce seems to be the recommended accompaniment to fresh homemade gnocchi.