Gnocchi
Gnocchi
A potato dumpling.
- Large Saucepan
- Non stick frying pan
- Grater
- Spoon
- Tea-towel
- Oven
- Baking Tray
- 350 g 2 large baked potatoes (cooked weight 150g of scooped out potato)
- 32 g plain flour
- 1 egg yolk
- 25 g parmesan cheese
- extra flour for dusting
- water for boiling
- 20 g butter (for frying)
- 3 fresh sage leaves
Preheat the oven at 180°c
Potatoes
Wash and dry the potatoes.
Prick the potatoes with a fork all over and place them on your baking tray.
Bake in the oven for 90 minutes at 180°c until soft in the centre.
Making the gnocchi
Scoop out the hot potatoes. Use a cloth to hold the potato.
Push the potato through a sieve into a bowl. Do it a small bit at at time until all the potato has been done.
Sift the flour into the potato.
Separate the egg yolk and add it to the potato.
Grate the cheese and add it to the potato.
Season with salt and pepper.
Mix the potato, flour, egg yolk and cheese until it forms a dough.
Shaping
Grease a plate or tray.
Roll out the dough into a sausage.
Cut the dough into small pieces and place onto the greased tray.
Refrigerate the dough for 30 mins.
Cooking the gnocchi.
Boil a pan of salted water.
When the water has boiled, reduce the heat.
Add the first batch of gnocchi into the water.
Add the butter to a frying pan with the sage leave and heat up on a medium heat.
Cook the gnocchi until they float, remove and add to the frying pan.
Fry the gnocchi until they are a golden colour.
Repeat with the remaining gnocchi.
Serving
Place the pesto sauce onto the plate.
Add the cooked gnocchi ontop.
Serving suggestion: add asparagus and edamame beans.