Tuesday, December 14, 2010

Gnocchi Recipe

Ingredients (serves 1):

  • 1 Large potatoe ( or 2 small ones)
  • 1 free range egg, lightly beaten
  • 2 tbsp of organic flour
  • pinch of sea salt


Fill a large pot with cold water. Salt the water and place on stove to heat, at the same time wash the potatoes leaving the skin on and place into the pot. Bring the water to a boil and then quickly bring temperature down to a medium simmer and cook the potatoes until tender throughout, this takes roughly 35-40 minutes.

Remove the potatoes from the water carefully. Place each potato piece on a large cutting board and peel them quickly after removing from water.  Keep in mind that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can by placing them on the cutting board and using a fork to mash them very lightly. To mash them correctly, run the fork down the sides of the peeled potato creating a fluffy potato base. Don't over-mash - you are simply after an even consistency with no noticeable lumps.

Save the potato water.

Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle some of the flour across the top. Use a metal spatula to mix the flour and eggs into the potatoes with the egg mixed throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble.

Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. The dough should be moist but not sticky. Cut it into small pieces. Now gently roll each 1/8th of dough into a long-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.

At this point you can shape the Gnocchi if you wish or just use them as they are.  Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.

Now reheat your potato water, and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top.

Take them out of the water with a slotted spoon ten seconds or so after they've surfaced. Place the gnocchi on a large flat plate. Continue cooking in batches until all the gnocchi are done.

Gently toss with more sauce or pesto and serve immediately, with a drizzle of good olive oil on top.

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