Chapter 6 Fresh Gnocchi in under 8 minutes

Yes you read title and it can be done.

It requires a little prep workup to 24 hours ahead.
Make some mash as per chapter 5 and put it in the fridge for at least 1 hour and up to 3 days.
Then follow the video, perfect your own recipe and then enjoy.

Looking a head a little, you can imagine beetroot, spinach and pumpkin flavored gnocchi coming out of the same process. Yum.  

Chapter 5 Potato mash in under 8 minutes

Our first video made it onto You Tube over night. That was a long time in coming, one month late but worth the wait. Potato mash without the peeling, boiling and uncertainty. This simple method uses the micro wave and a ricer to have mash on the table in under 8 minutes.  The video only deals with a simple mash with butter as the only other ingredient. Feel free to add milk, salt, cheese, yogurt, chives, fried bacon pieces or chopped fried onion. This process is the basic building block for hundreds of recipes that  use mashed potato.

Fact sheet. ( To assist video users) .

Cooking times:

Potatoes are living beautiful and individualistic. So for cooking, one minute per potato plus one minute is a guide. What you want is the wrinkly skin before you mash. If one minute per potato and one minute is not enough add a minute at a time until the potatoes wrinkle.

You don't eat butter:

 Ok! don't use it use what ever you use to cream up your potatoes.

I cant find general purpose potatoes:

Try using the potatoes that you normally use for mash. If they are not good, try a few other varieties ( one potato at a time if necessary.)  until you get one you are happy with.  Because potatoes are stored for a long time in most countries, ( Australia and Peru are the only countries with fresh potatoes all year round.) You may end up with a different favorite potato a couple of times a year.

I live in Australia so to make these videos work for everyone,  I store my potatoes for months to make sure that the process works for stored, sprouted and fresh potatoes.