Gnocchi Recipe     Gnocchi...   Gnocchi, it’s a family affair at Prosecco! Here at Prosecco we never underestimate the power of our Gnocchi. The versatility of these little potato dumplings is endless, as are the diverse traditions that follow it throughout the regions of Italy. Translated into English as lump or Knot. Italians even manage to judge the attractiveness of the opposite sex by the size of their gnocchi, the rest I will leave to your imagination. Gnocchi like pasta was born as a simple tummy filler, eaten before the meat or fish course. Similar to pasta, gnocchi tastes great when served with anything from a simple fresh basilico con pomodoro (basil and tomato sauce) to the more complicated recipes in which you stuff the gnocchi with a filling. We don’t just restrict it to the restaurant, our boys love to make it for themselves at home and nothing tastes better than your own cooking especially when your 5 and 7 years old!   Why not have a go at our recipe below...     Gnocchi Recipe 500g/1lb 2oz waxy potatoes such as potatoes, peeled and diced 200g/7oz plain flour + 1 teaspoon of corn flour 15g/½oz fresh basil leaves, finely chopped 1whole egg Grated parmesan salt and freshly ground black pepper Method 1. Boil the potatoes for 20-25 minutes until tender then drain. 2. Mash as smooth as possible, ideally using a potato ricer 3. Sprinkle over the basil, cheese, salt, black pepper, flour and the egg. Using a wooden spoon or your hands, bring together to make a firm dough. 4. Knead the dough gently for a couple of minutes then roll out into sausages about 1.5cm (0.5in) thick. Cut the sausages into pieces 1.5 cm(1/2in) long. 5. Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise, toss with your sauce and serve.