I have just made the yummiest home-made potato gnocchi with pumpkin sauce. First time ever I have attempted making my own pasta, but it was great fun and not as scary as I thought.
Check out this little video - very helpful.
And the recipe (I know it looks a bit much, but they have literally typed out the instructions form the video verbatim)
Gnocchi
Ingredients:1 kg potatoes 1 egg 300 g flour rock salt pepper olive oil
Directions:
Boil the potatoes
Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil.
WARNING
Don't put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy.
When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain.
To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife.
Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have one you can, of course, use a masher but the end result won't be as good
Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it's all absorbed
Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready
Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil.
Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.
When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake.
Stir the gnocchi into a warm sauce of your choice. Try VideoJug 'How to Make a Sausage and Porcini Sauce'. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine.
Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil.
WARNING
Don't put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy.
When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain.
To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife.
Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have one you can, of course, use a masher but the end result won't be as good
Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it's all absorbed
Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready
Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil.
Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.
When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake.
Stir the gnocchi into a warm sauce of your choice. Try VideoJug 'How to Make a Sausage and Porcini Sauce'. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine.
(Serves 8)
HANDY HINT
The cooked gnocchi can be stored in the fridge for 2 to 3 days.
It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water.
The cooked gnocchi can be stored in the fridge for 2 to 3 days.
It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water.
It was just me and the kids tonight, so I have frozen my leftover gnocchi.
Now onto the photo of the day - Delicious gnocchi, big mess!
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| From Life |
Well, that mountain of dishes is not going to do itself - unfortunately :( So I'm off!
1 comment:
it's only you and the kids and you're cooking gnocchi!!!!!!! YOU CRAZY WOMAN! You should be having baked beans on toast hehehehe
xxJodie
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