Gnocchi! One of my favourite dishes to cook and definitely eat!
It’s one of those dishes that’s really hard to write a recipe for, as it’s more of a feeling than an exact recipe.
6 things to watch out for when making Gnocchi:
- Use argia potatoes
- Always cook in large pieces in salted boiling water
- NEVER! turn the heat off and leave the cook potatoes to soak to soak in the water
- Always drain the hot potatoes and leave cover with a damp tea towel to steam dry
- The dryer the potatoes the less flour you need to add the softer the gnocchi
- Try to make the gnocchi whilst the mash is still warm, this will make it allot easier to handle
So what you need:
Plain potato gnocchi
- 1 kg of fresh mashed potatoes
- 8 free range eggs, yolks
- 1-2 cups plain flour
- salt to taste
To prepare the gnocchi gently mix the warm potato and eggs together by hand then slowly adding sufficient flour to form a soft dough.
Test the seasoning of the mixture by dropping a ball into some boiling salted water.
The test gnocchi should be tender, firm and hold its shape.
Add more flour to the potato mix if needed and and roll into long cylinder shapes.
Cut the gnocchi into 1.5 cm shapes and cook in batches.
Drop into boiling water and cook for 6 minutes.
Refresh in cold water and set aside in the fridge to use with your favourite sauce.
- 1 onion chopped
- 2 cloves of garlic
- 1/4 cup white wine
- 1/4 cup of cream
- 2 tablespoons of grated parmesan
To make the sauce:
Heat a heavy based saucepan and sauté the onions and garlic to sweeten.
Add the wine and reduce by three quarters or until absorbed.
Add the cream and reduce by half.
Strain through a sieve and add the cheese.
Season if needed.
To finish the gnocchi:
Put on a large pan heat a tablespoon of olive oil and sauté the gnocchi until golden brown , add the sauce and toss until coated.
Finish with a little cracked pepper on top.