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main courses | serves 4–6
Kids will love making gnocchi with you: they can mix it, roll it and cut it out. It’s nicely messy and cooks in seconds, perfect for the impatient, or really hungry, little ones.
1. Preheat the oven to 200C/gas 6. Do this bit ahead, so as not to lose the kids’ attention. Wash the potatoes, prick them with a fork and rub them with olive oil. Place on a baking tray and bake for about 1 hour until crispy on the outside and soft in the middle. Remove and allow to cool for a few minutes, then cut in half. Ideally cut the potatoes only when you’re ready to rice them – hotter potatoes rice more smoothly and don’t produce lumps.
2 .Get the kids to wash their hands and put on aprons. Help them carefully pick up the potatoes with a tea towel and scoop out the middles into a ricer or a bowl and mash well.
3. Show the kids how to separate an egg, and place the yolk in a bowl. Add some freshly grated nutmeg to the bowl along with a splash of water to bind the mixture. Season with sea salt and freshly ground black pepper – it’s best if you do this yourself, as kids sometimes go mad on seasoning.
4. Add the parsley and mix everything together. If the mixture is too wet, add a little more flour, or if it’s too dry, add a little more water. The kids can use their hands to mix this. Show them how to test a small piece of dough by popping it in a pan of salted boiling water – if it falls apart, add a little more flour.
5. Divide the dough into 6 pieces and get the kids to roll each piece into a long sausage. Tell them not to overwork the dough or it will become tough and you want gnocchi to be like little pillows. Cut each sausage into 2–3cm pieces with a blunt table knife and place on a bed of semolina on a tray. Pop in the fridge for about 10 minutes to set.
6. You need to do this bit, with the kids at a distance. Cook the gnocchi in a pan of salted simmering water for about 2–3 minutes, or until they float to the top. Once cooked, use a slotted spoon to lift them out of the pan.
7. Toss the gnocchi gently in either of the sauces below with a splash of the cooking liquid. Serve with freshly grated parmesan and small basil leaves sprinkled over the top.
Per serving 393 cals, 9.9g fat (1.7g saturated), 10.4g protein, 65.6g carbs, 2.1g sugars
Recipe Ginny Rolfe
Photo Sam Stowell
from Issue 12
ingredients• 6 baking potatoes
• Olive oil
• 1 large egg yolk
• ½ nutmeg, grated
• 3 handfuls of plain flour or tipo 00 flour
• 1 tbsp chopped parsley
• Semolina flour