Re: just a thought - Potato Gnocchi recipe
Posted by Brian on March 19, 2020, 9:27 pm, in reply to "Re: just a thought"
Here you go with the first recipe, as flour is also in short supply as well as pasta you only use a fraction of what you would use if making traditional pasta, this is a traditional pasta dumpling served with a sauce or fried, but they are tasty and if you normally eat pasta and cannot get any hopefully this will keep you going: |
For the gnocchi
· 700g/1lb 9oz floury potatoes, (desiree or king edward potatoes are good) all approx the same size and unpeeled
· salt and freshly ground black pepper
· 2 free-range eggs,
· 150g/5½oz plain flour
· flour, for dusting
1. For the gnocchi, place the potatoes in a saucepan with lots of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15–20 minutes depending on the size of your potatoes).
2. Drain and allow to cool a little. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until smooth or pass through a ricer, then set aside to cool completely.
3. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough.
4. Sprinkle some rice flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife cut the roll into dumpling shapes of about 2cm/1in. Set aside
5. Bring a large pan of water to the boil and drop in the gnocchi. Simmer until they rise back to the top then lift them out with a slotted spoon. Drain well and mix into the sauce, taking care not to break up the gnocchi and serve.
Serve with a number of sauces, tomato or meat based or cheese and spinach based sauces
Alternately fry with butter, olives and bacon and mushrooms and basil.