Herby Gnocchi!

This is a dish I can’t say I’m very familiar with. I have tried it once at a restaurant and really liked it, but I have never tried shop bought or home made gnocchi before. I have been looking for an alternative to pasta recently and thought that I would give this one a go after seeing a video on one of my favourite sites: Sorted Food.

Here is what you will need to make enough for 4 people:

  • 550g King Edward Potatoes
  • 200g Plain Flour
  • 2 Eggs
  • Parmesan, to taste
  • Large bunch Parsley
  • Large bunch Coriander
  • Large bunch Chives
  • A Tomato based Sauce to serve  (I used this one)

The beauty of making this gnocchi at home is that you can switch out whatever herbs/spices you want to flavour it with. For example, you could swap the coriander for thyme and take out the chives altogether. Or any other combination that your taste buds fancy.

First thing you need to do – peel and quarter the potatoes then put them in a large pan of salted cold water. Bring it to the boil and simmer for about 12 minutes. Do not overcook. Next, finely chop all the herbs and keep to one side.

Drain the potatoes and place in a large bowl. Mash until smooth. Don’t add any butter or milk etc.

Sift in the flour and add the egg. Then stir in the herbs, some grated parmesan and salt & pepper to taste. Mix it all together until a dough is formed. If it is slightly sticky, just add a little more flour. It needs to be malleable. A bit like play-dough.

Dust your work surface with plenty of flour, pull parts of the dough off and roll them into thin “sausage” shapes. About the thickness of your thumb.

Cut the “sausage” into pieces, approx 3cm long. Remember to keep your work surface well floured to stop any gnocchi from sticking.

Lightly press the gnocchi with the back of a fork to flatten and leave a pattern. Your gnocchi is now ready to be stored in the fridge for later or cooked straight away.

When you are ready to cook it, bring a large pan of salted water to a rapid boil. Drop the gnocchi into the boiling water and simmer for about 2 minutes, or until it starts to float. Remove with a slotted spoon.

You can (like I did) eat your gnocchi just like this. However, over at Sorted Food, they added an optional final step which I think I will try next time I make this. Simply heat a little oil in a non stick pan and fry the cooked gnocchi to add a little texture and colour.

Heat the tomato based sauce you have in a saucepan and pour over the gnocchi. I used a Loyd Grossman Tomato & Red Wine sauce which was delicious! Hey, sometimes – it’s ok to cheat! And besides, I went to the effort of making the gnocchi from scratch so ner :P

Top with a sprinkling of fresh herbs and grated parmesan.

I definitely think I will go the extra step and lightly fry the gnocchi next time I make this. After boiling on it’s own, the texture was ever so slightly “slimey.” I think that the frying might help to eliminate that.

Other than my slight gripe with the texture, it was actually quite pleasant! Certainly a nice change to having pasta.

Hope you liked the post.

Thanks for reading ladies and gents!

Miss KitchenMason

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