Ingredients:
2 tablespoons butter
200 g plain flour ( 7 oz)
500 g potatoes ( 17.65 oz)
sea salt, to taste
1 cup fresh basil, firmly packed
1 tablespoon olive oil
fresh ground black pepper, to taste
more plain flour, as needed
Directions:
Peel potatoes, then steam or boil them til cooked through and tender.
While potatoes are cooking, blend the basil leaves and olive oil in a food processor.
Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm.
Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough.
Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed – dough should be soft, pliable and not sticky.
Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be.
Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi.
Serve with your sauce of choice!
Servings: 4
Time preparation: 20 min.
Time total: 40 min.