Making gnocchi
Our Gnocchi dish has been a big seller since we opened. Sometimes entire tables will go for it, once the first person chooses it. It seems that Sicilians don't tend to have gnocchi at home and so enjoy the potato dumplings on an evening out. They are actually easy to make :
This recipe makes 7 portions of 200g.
* 1 kg potatoes with the skin on
*350g white flour
* 2 egg yolks
1. Boil the potatoes with the skin on and no salt. (this can be done the day before)
2. Mash the potatoes in a bowl, then mix together (using your hands) with the flour and egg yolks.
3. When you have a kind of solid ball, knead it well on your worktop.
4. Then roll it out flat and cut into long thinnish sausages. Sprinkle a bit of flour on to prevent sticking, and then cut the sausages up into little gnocchi size portions.
5. Cook for 3 minutes, or until they rise to the surface. (Extra portions will keep in a tupperware for a few days in the fridge, or you can freeze them and eat them at a later date).
Gnocchi alla Sorentina - fry a piece of garlic in some olive oil for a few minutes. Add in passata and cook through. Mix in the cooked gnocchi and throw in little chunks of mozzarella. This is delicious with some chilli - fresh or flakes. Simple!
We do the gnocchi with baby tomatoes from Pachino, mushrooms, rocket and Parmesan shavings - but I can't reveal the secrets of the quantities - it's important to get the balance between the tomatoes and the mushrooms so it isn't too acidic.
This recipe makes 7 portions of 200g.
* 1 kg potatoes with the skin on
*350g white flour
* 2 egg yolks
1. Boil the potatoes with the skin on and no salt. (this can be done the day before)
2. Mash the potatoes in a bowl, then mix together (using your hands) with the flour and egg yolks.
3. When you have a kind of solid ball, knead it well on your worktop.
4. Then roll it out flat and cut into long thinnish sausages. Sprinkle a bit of flour on to prevent sticking, and then cut the sausages up into little gnocchi size portions.
5. Cook for 3 minutes, or until they rise to the surface. (Extra portions will keep in a tupperware for a few days in the fridge, or you can freeze them and eat them at a later date).
Gnocchi alla Sorentina - fry a piece of garlic in some olive oil for a few minutes. Add in passata and cook through. Mix in the cooked gnocchi and throw in little chunks of mozzarella. This is delicious with some chilli - fresh or flakes. Simple!
We do the gnocchi with baby tomatoes from Pachino, mushrooms, rocket and Parmesan shavings - but I can't reveal the secrets of the quantities - it's important to get the balance between the tomatoes and the mushrooms so it isn't too acidic.
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