The word gnocchi in Italian means ‘little lump’. It was originally served as an extra during a traditional Italian meal.
Gnocchi should be anything but lumpish as a well made gnocchi should be light and fluffy. This recipe requires no egg this helps to make the gnocchi light. Adding an egg usually results in the gnocchi being tough.
Wash potatoes and place in a large pot of cold water and bring to the boil. Cook until tender, do not to pierce potatoes until you need to see if they are cooked through, as this will cause them to absorb water. Drain potatoes and peel them while they are still hot. Pass them through a potato ricer. Gradually add most of the flour to the potato, reserving a little. Knead into a smooth mixture.
Once the mixture becomes soft and smooth stop kneading. Dust work area with a little flour. Divide mixture into parts and roll into a sausage. Cut into 1 cm pieces and roll each piece with the curved side of fork or a gnocchi board.
This creates a surface for the sauce to stick to the gnocchi. Bring a saucepan of water to the boil and add salt. Drop in some gnocchi remembering not to overcrowd. Allow them to rise to the surface then remove with a slotted spoon. Place to the side continue cooking remaining gnocchi.
Freshly ground black pepper and salt to season Combine cheese, milk and butter in a frypan and cook over a gentle heat. Stir until thick and creamy. Add mascarpone and season with salt and pepper. Toss through gnocchi and serve with grated parmesan, garnish with chives.