SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 6 (Gnocchi)

Floury potatoes are the main thing: look for baking potatoes, not salad potatoes. Pumpkin or butternut squash both work. Semolina for gnocchi alla romana is the coarser kind, not the very fine semolina flour used for dusting.

Potato gnocchi with tomatoes and basil (3 portions)
[ ] 500 g floury potatoes (e.g. Maris Piper or King Edward), unpeeled
[ ] 120 g plain flour, plus more for dusting
[ ] 1 Lion-marked egg yolk
[ ] ½ tsp salt
[ ] 1 pinch nutmeg
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 100 g cherry tomatoes, halved
[ ] 4 basil leaves
[ ] 15 g parmesan, grated

Ricotta gnocchi with lemon butter (2 to 3 portions)
[ ] 250 g ricotta, drained for at least 1 hour
[ ] 1 Lion-marked egg
[ ] 50 g parmesan, grated
[ ] 80 g plain flour, plus more for dusting
[ ] 1 pinch nutmeg, salt and pepper
[ ] 20 g butter
[ ] 1 tbsp chopped parsley
[ ] ½ lemon, zest only

Pumpkin gnocchi with sage butter (3 portions)
[ ] 300 g pumpkin or butternut squash, peeled and cubed
[ ] 1 tsp olive oil
[ ] 100 g ricotta, drained
[ ] 100 g plain flour, plus more for dusting
[ ] 30 g parmesan, grated
[ ] 1 Lion-marked egg yolk
[ ] 1 pinch nutmeg, salt and pepper
[ ] 20 g butter
[ ] 6 sage leaves

Gnocchi alla romana (3 to 4 portions)
[ ] 500 ml milk
[ ] 125 g semolina (not fine semolina flour)
[ ] 60 g parmesan, grated
[ ] 1 Lion-marked egg yolk
[ ] 40 g butter, plus more for the dish
[ ] 1 pinch nutmeg, salt and pepper

For the experiments
[ ] 500 g more floury potatoes for the boiled vs baked test
[ ] Extra butter for the pan-fried test