Gnocchi

Ingredients 

• 4-5 medium potatoes
• Sea salt as required
• 1 egg yolk
• 1/2 cup refined flour (maida)
• A pinch of nutmeg powder
• Salt to taste
• 1/4 cup olive oil
• 2 tablespoons chopped garlic
• 1/2 tablespoon red chilli flakes
• Crushed black peppercorns to taste
• 1 tablespoon chopped fresh parsley 

Method

1. Preheat the oven at 180º C.
2. Spread sea salt on a small baking tray, arrange the potatoes on it and cover the tray with aluminium foil. Keep the tray in the preheated oven and bake for 40-45 minutes.
3. Remove from oven cool slightly and peel the potatoes. Mash the potatoes and pass through a strainer into a bowl. Add egg yolk, refined flour, nutmeg powder and salt, mix and knead into a dough. Divide the dough into equal portions (approximately 2cm in length and 1.5 cms breadth).
4. Press each portion between two forks and shape into a gnocchi.
5. Boil 4-5 cups of water in a deep non-stick pan, slide in the gnocchis and blanch till they float on top. Drain and immerse in ice cold water. Drain and set aside.
6. Heat olive oil in a non-stick pan, add garlic, red chilli flakes and crushed peppercorns, mix and sauté for 1-2 minutes. Add the gnocchis and salt and toss well. Add parsley toss well.
7. Transfer into a serving bowl and serve hot.