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2015 Cooking Club Week 13 Potato Gnocchi
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03-04-2015 12:41pm#1This is a really simple recipe. I love it because it makes me feel like I'm making my own proper pasta in my tiny kitchen
This recipe serves four people.
Five medium sized potatoes suitable for mashing
One cup of plain flour (maybe more, plus some for dusting)
One egg
Salt and pepper
Two onions
250g of mushrooms
Two carrots
One courgette
Tin of tomatoes
Tomato puree
Parmesan
Italian mixed herbs
Boil or steam the potatoes with skin on. Steaming is best as it limits the water absorbed. I don't have a steamer or metallic colander so I boil until ALMOST cooked and then microwave for the last few minutes.
Remove the skin, mash the potato, with a ricer if possible, and leave to cool slightly.
The potato doesn't have to be cold, I just don't like adding the egg to it hot. Sieve the flour in, dig a well, add the egg and combine. Ideally this would be done on a counter but a bowl did me fine. Remember to season well at this point.
The dough should come together firmly, add more flour if necessary but the more you add the heavier the gnocchi will taste.
Knead the dough lightly and split into quarters. Roll into a sausage shape and cut into even chunks. The gnocchi can be "decorated" with a fork impression. Continue with the other quarters.
Place in boiling salted water for about four minutes; the gnocchi will have floated to the top. Don't overcrowd the pot. Remove with a slotted spoon.
The gnocchi can be fried lightly in butter at this point if you prefer that texture.
I served mine with a ratatouille style thing.
Soften the thinly sliced onion in a little oil and garlic.
Add sliced mushrooms and sauté until the water has come out and evaporated.
Add "peels" (with a vegetable peeler) of courgette and carrot. Soften these and add a squeeze of tomato puree and basil/thyme/oregano to taste (I use dried herbs).
Add a tin of chopped tomatoes and simmer on a low heat for about 15/20 minutes.
Serve over the gnocchi with a sprinkle of Parmesan.24
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confusticated wrote: »Could you keep these in the fridge or freezer before boiling? I cook for just me mostly, and can't get a fifth of an egg!
Definitely.
For the fridge, I wrap it in cling film before cutting it up and then just roll it out from there. I'd use it the next day.
For freezing, this method doesn't work as well because you have to thaw a lump. So instead, I cut into the individual pieces, lay them out flat and freeze. Then once they're frozen, they can be put together into a bag or whatever. If you cut them first they'll all stick together, you could give them a nice sprinkle of flour and hope for the best though! Throw them straight into the boiling water to cook, and just wait for them to float as normal 0 -
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How hard is this to make. I know you said it was simple but how simple. Would it take long? I love gnocchi and would love to try it but feel i could mess even the simple things up :P
I found them easy enough, but I did make a mess :pac: That's only cause I was badly organised, and realised I wasn't using a large enough bowl half way though, and I'm also in a new kitchen, so couldn't find anything
Plus I had a couple of onlookers, which always makes me anxious in the kitchen!
I reckon peel the potatoes and chop into smallish chunks before boiling or steaming to speed up the process. Use a nice big pot so the mixing will be easy. Only tip out onto a board to roll and cut up when the dough is together.
Also, it takes seconds to cook in a pot of boiling water, so it's ready to eat very quickly!0 -
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Right i'm gonna try this at the weekend, thanks Malari + Moody Mona
Good luck, let us know how you get on!adding a little ricotta to the mixture makes a nice addition, I tend to fry them and serve with some spicy tomato sauce and some parmesam (all put under the grill to crisp up)
I had some left over the next day, so I sweated some aubergine, tomato and peppers with basil in a pan, added the gnocchi, topped with cheese, and baked in the oven. Noms!0 -
Thanks for all the feedback love the idea of putting them under the grill or in the oven!
Sorry I never saw your post Tilly, they are very simple honestly! The flour is the messiness part I find, so I tend to add it a bit at a time. Did you try making them yet?0 -
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