Sunday, February 28, 2010

Potato Gnocchi

This recipe was sent to me by a friend in Umbria. It is one of the dishes offered at her restaurant. simple to make and tasty! The trick for the sauce is to only use fresh ingredients.

Ingredients for 4/6 servings
For the gnocchi:
• 1kg potatoes
• 300g flour
• Salt and pepper to taste
• 1 egg

Wash the potatoes, put in a pan and cover them with cold water and cook them. When they are cooked, drain, peel and pass them through the potato masher onto a pastryboard.
Add flour , the egg and salt. Knead until you get a compact and smooth mixture.
Cut the dough, little by little, on the floured pastry-board and roll it until you obtain a roll about 2-3 cm thick and then cut into 2 cm cubes.
Sprinkle the gnocchi with flour and cut all the dough in small cubes. Do not over do the flour you will end up with hard rubbery gnocchi!
Put the gnocchi in a large pan with hot and salted water,stir and cook until the gnocchi return to the surface. Drain  them well  then add the sauce and freshly grated parmesan.

Garlic and basil sauce:
• 500g tomatoes
• Salt and pepper to taste
• Garlic
• Fresh Basil
• Grated parmesan
Gently fry the garlic cloves in the olive oil. Add the tomatoes and cook for 15m.
Add the leaves of fresh basil.

Another simple sauce is with Browned butter and fresh sage.
You need a stick of butter and some fresh sage,
Wash and pat dry the fresh sage leaves, then stack and cut them into thin strips Meanwhile melt the butter in a pan over low to medium heat, add the sage strips and sauté until the sage has become crisp and the butter has gained a golden brown hue and nutty flavor (but don’t let it burn!). Spoon over the gnocchi and add some freshly ground black pepper and grated parmesan 
There are loads of other ways to make gnocchi so take a look around these sites in english

1 comment:

  1. Oh, I love potato gnocchi and now you have me thinking I should make some.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.