Shall we have potatoes, pasta, rice, hmmm...
What else? Potato gnocchi is the ultimate choice when you feel like pasta but it might have been on your menu just too many times.
Easy, simple and variable. Keep your eyes peeled on this blog because soon I will bring you a recipe for ultimate "greens" gnocchi.
Variable side dish
Gnocchi can be used as a carrier to your pasta sauce, as an accompaniment to meat and sauces. With curry or stew style dishes or as a sweat treat choice.
Here are my two favourite versions.
Gnocchi on warm berries served with grounded poppy seeds and yogurt. Recipe HERE
Gnocchi with spinach sauce and grilled halloumi. Recipe HERE
I like mine cooked and pan-fried in a touch of butter to as crisp to the outside layer.
Potato Gnocchi
Ingredients: serves 4.
250g potatoes 250g flour (I used a combination of Plain flour 200g & semolina 50g) 1 egg Pinch of salt Method: Cook potatoes in a skin. Let cool down and peel. Finely grate potatoes once cooled down to handle. On your working surface make a well out of approx 2/3 of the flour mix. Add grated potatoes, egg and salt. Start working out the dough and slowly add rest of the flour. The dough might be still a touch sticky at the end, but should be soft and playable. Divide into 1/2 palm-sized pieces and roll out into long 2/3 inch (1,5cm) thick noodle. Use additional flour to dust your surface to prevent dough from sticking to it and to your palms. Cut into 1 inch long pieces and if you fancy roll out on wooden profile (i used sushi mat) to give them texture. Dust them with flour to prevent them from sticking together.
Bring a pot with water to boil.
Throw couple o handfuls in boiling water, stiff carefully to ease them off the bottom and cook until they start floating on the top (about 2-3 min)
Sift out and transfer the desired amount to a preheated pan with dollop of butter to crisp them up.
Use only among you with to consume directly.
TIP:
After cooking them divide them into single portions and freeze for use in the future.
