Posted by: Joan Spiller | October 24, 2011

Gnocchi – Recipe


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Everyone who knows me, knows my fave  meal is the roasted gnocchi served in a sage and gorgonzola cream at Duke Carvell here in Wellington..  To the uninitiated, Gnocchi seems a bit scary to make (and it is a bit fiddly but all fresh pasta is, really) however gnocchi really is quite simple to throw together.

Follow these simple directions and you can be scoffing some gorgeous potato gnocchi in no time at all. Or throw them in the freezer so you have a supply any time you fancy some!

3lb floury (I used Agria) potatoes

2 cups 00 (or plain white) flour

1 large egg

Pinch salt

1/2c rice bran oil

In a perfect world, you’d boil the spuds, drain well then put thru a ricer – whilst still warm.. I don’t have a ricer, so just mashed mine.. Whatever you do, don’t use a blender, it’ll turn into goo!

Season the mashed mixture, add the egg and mix it thru quickly so it doesn’t start to cook in the heat of the spuds.

Add in the flour and then mix everything together. This can take a few minutes, you will have a floury mess of spuds that eventually will be soothed into a soft and pliable dough.

Don’t stop til you reach this point.

Roll the dough out into lengths (Assuming you’ve all seen gnocchi I am not going to tell you measurements, you can work it out from the pics) and slice the gnocchi off at an angle. Put on a floured board, til all are cut up.

Bring a large pot of water to the boil. Add a generous teaspoon of salt once it’s boiling.

Quickly put the gnocchi into the boiling water and set up your ice bath while they cook. This will take a minute tops.. Once they all float to the top, they’re cooked. Drain and drop into a large bowl of iced water or water with ice cubes in it.

Drain again, after a few minutes then douse in oil.

Your gnocchi are now ready to be stored for a few days in the fridge, or frozen for a few months .. or used immediately!

Enjoy 🙂

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