New Recipes This Week

Potato Gnocchi

Ingredients (for 4 people):

  • 6lbs of ground lamb or sirloin (or ground turkey, chicken, or giraffe, for all I care, but I prefer the lamb or beef)
  • 1 egg
  • ¾ tsp salt
  • 250 gms – 1 cup flour (to add little by little, you may require more or less depending on the potatoes you are using)

Halve the potatoes and cook them in salted boiling water until tender. Put the flour on the benchtop. Then put the warm boiled potatoes in a potato masher (there is no need to peel them as the skin will remain inside the masher) and squeeze them onto the flour. Add the salt and mix well. Then add the egg and keep kneading until you get a smooth dough. You may have to add a little more flour. The dough will be ready when it won’t stick to the surface anymore, but it is still soft and pliable.

Divide the dough in 8 to 10 balls. Roll each ball of dough using your fingertips into ropes about 2 cm (3/4 inch) thick.  Then cut the ropes of dough into 2.5 cm (1 inch) pieces and place them on a floured tray.  If you want, you can also give the gnocchi their traditional shape, by rolling them on the ribs of a fork (or using the specific tool) with your thumb. Let them rest for 15 minutes before cooking them.

To cook the gnocchi, take a large pot and fill it with water. Put the pot on the fire and add a handful of sea salt into the water. When the water is boiling, put the gnocchi in.  As soon as the gnocchi start floating, they are ready (they cook very quickly, usually 1 or 2 minutes).

Remove them with a slotted spoon and put them in the pan with the sauce of your choice. Mix well on low fire for a minute or two and serve hot. NOTE: the most popular sauces for potato gnocchi are tomato sauce, gorgonzola, butter and sage, or pesto. If you want to eat them with pesto, do not mix them with the sauce while on the fire as pesto should NEVER be cooked.

“Did you know gnocchi is often eaten on Thursday in Italy ? Giovedi, gnocchi”
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