Bar Alto tells us how to make the perfect gnocchi | The Gourmand & Gourmet

Bar Alto tells us how to make the perfect gnocchi

Love a good gnoch, gnoch joke? Heaven knows we do! But anyone who has ever tried making this dish at home knows that getting it right is no laughing matter. Which is why we’re delighted our friends at Bar Alto have decided to let us in on the secret to nailing gnocchi so good, that even your Nonna will love it! Pass the potatoes please!
How to make the perfect gnocchi
  • 25kg washed desiree potatoes (skin on)
  • 330gm plain flour
  • 20gm salt
  1. In a large pot cover potatoes with plenty of cold water and bring to a boil. Simmer until just cooked or a skewer or knife can pierce smoothly through and drain. Peel while still hot using a tea towel in one hand to hold the hot potatoes.
  2. Pass the potatoes through a food mill or a potato ricer. You should end up with about 1kg of potato. Dust the work bench with a liberal dusting of flour and combine the flour in to the hot potato mix quickly working with a metal spatula. The texture should be like very soft dough, but it shouldn’t stick to your hands. Use more flour if needed to adjust the texture.
  3. Cover the dough with a tea towel to keep it warm and take 1/8 portion at a time and roll gently in to 1 cm diameter sausages. Cut off into 2 cm sections and sprinkle with flour to keep it from sticking to each other. Roll the gnocchi over a gnocchi board or over the tines on a fork to make the classic gnocchi shape.
  4. Bring a pot of salted water to boil and drop in the gnocchi in small batches. Gnocchi is done when they float to the surface.
Serve hot with a classic Piedmontese cheese sauce like a Robiola cream and flakes of smoked river trout.