I just thought I’d show you how to roll out gnocchi. This batch is beetroot gnocchi, from a recipe shared with me by the very lovely Massimo Fenati, an incredibly talented artist. I’m not a huge potato fan, which is why I don’t normally make gnocchi – so I’m really looking forward to these.
The dough has been chilled in a lump. Roll it into a sausage on a well-floured board, then cut it into little pieces. Make sure you have plenty of flour on your hands and on the board.
I’ve got one of those fancy-schmancy ridged gnocchi boards. Take a little lump and push it down along the board with your thumb. What you want is that little hollow underneath, because that’s where all your sauce will cling. No board? Use the back of a fork.
If you’re going to all this trouble, make a big batch and freeze the extra so you can grab a handful straight from the freezer. Cook them from fresh or frozen in a huge pan of salted water. They only take a couple of minutes, and you know they’re done when they float. Massimo says the best way to eat them is with butter and sage. Thank you, Massimo!