Ingredients
serves 4
- 700 g floury potatoes
- 150 g Blend protein flour, plus extra
- 1 egg yolk
- ½ tsp fine sea salt
- semolina, for dusting
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Bake or boil the potatoes until tender, then rice them while still warm and let the steam escape.
- 2
Add the flour, yolk and salt; bring together gently into a soft dough — work it as little as possible.
- 3
Roll into ropes and cut into 2 cm pieces; press each over a fork for ridges.
- 4
Dust with semolina until you are ready to cook.
- 5
Boil in batches for 90 seconds — they are done when they bob to the surface. Toss with butter or sauce.
Baker’s tipKeep the dough barely mixed — overworking is what turns gnocchi gluey.
