Fresh Potato Gnocchi infused with Wild Porcini Salt
- 4 (about 800g) Sebago potatoes (washed), peeled, quartered
- 2 Tsp Tweed Real Food Wild Porcini Salt
- 1 egg, lightly whisked
- 300g (2 cups) plain flour
- 20g (1/4 cup) finely grated parmesan
- Plain flour, to dust
Add 3cm of water to a saucepan and bring to the boil over high heat.
Place potato in a metal steaming basket.
Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender.
Transfer to a bowl and use a potato masher to mash until smooth.
Season with Wild Porcini Salt.
Add the egg and stir with a wooden spoon until combined.
Add half the flour and parmesan and stir until combined.
Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)
Turn onto a lightly floured surface and knead until smooth.
Line a baking tray with non-stick baking paper.
Divide dough into 4 equal portions.
Roll 1 portion into a 2cm-diameter log about 30cm long.
Use a lightly floured knife to cut into 2cm pieces.
Repeat with remaining dough portions.
Lightly flour your hands and roll each piece of dough into a ball.
Use your thumb to roll each ball over a floured fork.
Place on tray.
Bring a saucepan of salted water to the boil over medium heat.
Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
Use a slotted spoon to drain and transfer to a bowl.
Cover with foil to keep warm.
Repeat, in 3 more batches, with the remaining gnocchi.
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