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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My first attempt at home made gnocchi, and this was quick, fun and oh so yummy! The most time consuming bit is waiting for the potatoes to cook! I served this with leftover pasta sauce, but I imagine the possibilities are endless. Rather than sauce, after poaching the gnocchi you can apparently cook 1/2 cup butter til nut-brown, then toss the gnocchi in it til crisp; sounds evil but delicious! Ingredients:
2 tablespoons butter |
200 g plain flour (7 oz) |
500 g potatoes (17.65 oz) |
sea salt, to taste |
1 cup fresh basil, firmly packed |
1 tablespoon olive oil |
fresh ground black pepper, to taste |
more plain flour, as needed |
Directions:
1. Peel potatoes, then steam or boil them til cooked through and tender.
2. While potatoes are cooking, blend the basil leaves and olive oil in a food processor.
3. Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm.
4. Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough.
5. Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed - dough should be soft, pliable and not sticky.
6. Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be.
7. Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi.
8. Serve with your sauce of choice!
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