POTATO GNOCCHI

Preheat the oven to 150°C.
Wash the potatoes, but do not peel them.
Place the whole potatoes into a dish and bake in the oven for 1 hour (depending on the quality and size of the potato).
To check if they are done: prick the potato with the tip of a knife: there should be no resistance through to the middle.
Allow to cool, then peel the potatoes.
Place in a vegetable mill or sieve.
Whilst this mash is still warm, mix together with the beaten egg, flour and a little salt and nutmeg to taste.
Knead the mixture just enough to obtain a smooth dough.
To shape the gnocchi: either roll into 2 cm diameter logs and then cut into approximately 2 cm slices, or else shape into small balls between the palms of your hands – a great activity to get the kids involved!
Run the back of a fork over each gnocchi to create a ridged effect.
Next, bring a large pan of slightly salted water to the boil, drop in the gnocchi and cook for 2 minutes, then drain and immerse in cold water to stop the cooking process. Once cooled down, drain the gnocchi well without stacking, and pour over a little liquid Sublim’ “La Délicate” duck fat
to prevent them from sticking together.
Heat a little Sublim’ “La Délicate” duck fat over a medium heat, add an unpeeled clove of garlic, some sage leaves (or a different herb, such as: parsley, tarragon, etc.), add the gnocchi and toss in the cooking pan to coat and heat them through.
Best served as a warm dish with a final garnish of fresh herbs (e.g., finely chopped sage); of course, gnocchi can also be served as a side to your main dish.
Quick tip: Adding a little coarse salt into the bottom of the cooking pan used for the potatoes will help to disperse the heat, otherwise you can boil the potatoes in their skins in water; also, you may need to adjust the amount of flour.
Take note! Not all types of flour are absorbed in the same way, the same also applies to the potatoes, so don’t be surprised or panic if you need to adjust the amount of flour! 😊