Good gnocchi dough should be light and melt in the mouth. The key is using the right amount of flour.
According to Guy, he prefers to use Desiree potatoes for gnocchi as it is firm and holds its shape.
The gnocchi in this recipe blends beautifully with the pungent fontina cheese – a perfect ingredient for the rich sauce.
He recommends sticking to the green variety of asparagus for this dish. The fresh green herbaceous flavour works well.
For the gnocchi:
2.4kg Desiree potatoes
3 egg yolks
500g plain flour
To prepare spuds for the gnocchi, place unpeeled potatoes in a large pot and cover with water
Bring to the boil and then turn down the heat so that water is simmering, cooking until you are able to easily put a skewer through the potatoes. Once cooked remove the potatoes from the water and peel off the skins.
Pass the potatoes through a ricer on to a work surface. Make a well in the centre of the potato mixture. Place the egg yolks, grated nutmeg, salt and the flour into the well and gently mix the potatoes into the centre, then start to knead the potato mix until a firm dough has formed.
Flour the bench top cut a piece of the dough and roll out into a 2-3cm thick roll.
Cut the roll into 7cm long pieces. Dice each piece onto a board and place the gnocchi into boiling water.
Once the gnocchi rises to the surface of the water remove with a sieve and refresh in ice-cold water. Repeat until the dough is finished. Remove the gnocchi from the cold water and place on a tray and drizzle with olive oil to prevent sticking.