1kg large floury potatoes such as King Edward’ssalt to taste2 egg yolks200g plain flour, plus extra for rolling1 litre water, chicken stock, for poaching
Cook the unpeeled potatoes in a pan of boiling salted water for 30 minutes until soft. Drain and allow to cool slightly for you to handle. Peel the potatoes and mash or press through a potato ricer into a bowl. Season with salt then beat in the egg yolks and flour into the potatoes, a little at a time. This will form a smooth, slightly sticky dough.
Tip out onto a well floured board, then roll the dough into long sausages about 1cm thick, cut into sections about 2cm long. Place each piece on a fork and press down with your thumb and roll onto board, leaving grooves on one side of the gnocchi.
In a large pan, bring the water or stock to the boil and add gnocchi, about 40 at a time and cook until they rise to the surface. Then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl, keep warm while cooking the remaining gnocchi. Repeat this procedure until all the gnocchi are done.
Ingredients for the Wild Boar Ragù (serves four people)
Preparation time: 5 minutes Cooking time: 1 hour
1tsp olive oil500g diced wild boar1 onion, chopped1 clove garlic, crushed4tbsps good red Italian wine2 jars tomato passatasalt and freshly ground black pepperflat leaf parsley and freshly grated parmesan for topping
Heat the oil in a saucepan then add the boar, onion and garlic and cook for 10 minutes, stirring occasionally until browned. Deglaze the pan with the red wine and then add the passata.
Bring to the boil and simmer for 50 minutes on low heat until the meat is tender. Add seasoning to taste. Mix with gnocchi and serve immediately.
Serve topped with chopped parsley and grated parmesan.
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