• Serves 3
  • 1 lbs. potatoes, peeled and cut in to large chunks
  • 3/4 cup all purpose flour
  • 1 egg
  • 1 Tbsp. spring onion, finely sliced
  • 5 1/2 Tbsp. butter
  • 3 Tbsp. white wine
  • dash of ground nutmeg
  • salt and pepper to taste
  • 2 cups water

Preparation Instructions

1.Put the spring onion in ice water for 15 minutes before using.

2.Place the potatoes in the pressure cooker with 2 cups of water.

3.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

4.Turn down the heat, cook for 10 minutes.

5.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

6.Once all pressure is released, open the lid.

7.Mash the potatoes and let cool. Put the mashed potatoes on a pastry board; add the flour, egg, and nutmeg to form dough.

8.Knead the mixture until it is very smooth. Add a pinch of flour if the dough still sticks to your fingers.

9.Roll the dough into a long roll as thick as your small finger. Cut into 3/4 inch long pieces and dust the pastry board with plenty of flour to avoid sticking.

10.Roll each small piece over the back of a fork, pressings lightly with your thumb. In a fry pan, reduce the wine by half and emulsify the butter in it.

11.Place the gnocchi, a few at a time, in a pressure cooker filled with boiling salted water. Do not use a lid.

12.As the gnocchi rise to the top, remove and drain well .Stir them in the wine sauce for a minute to absorb the flavor .

13.Arrange the gnocchi on plates, placing the spring onion on top.