Notes from my Kitchen - Introduction : Gnocchi
On a rare morning spent in my kitchen ( I am normally out on the school run), I decided to share my love of cooking, baking and experimenting with you through Notes from my Kitchen. Each post will feature recipes I use when cooking and baking for friends and family, accompanied by a photo.
My love of cooking and baking is inspired by the fresh ingredients from my garden, as well whatever I have recently made. Today is was the turn of gnocchi, a personal favourite that is delicious with the homemade pasta sauce I bottled yesterday. My children gobbled it up for lunch and my husband was all smiles as he chopped a red chilli into his steaming bowl. Gnocchi is not difficult to make once you have the technique mastered, but fresh gnocchi is a delicious treat.
Here is my gnocchi recipe. Serves 5-6
1kg potatoes peeled, boiled and cooled
200g flour
1 small egg
100ml grated Parmesan cheese or your local equivalent.
Mash the potato, I use a potato ricer. Add the flower and knead with you hands to combine. Add the beaten egg and incorporate into the dough. On a floured board roll out a piece of dough into a thin log. (See the picture below). Cut into pieces 2cm thick and press down the middle with a fork. Place on a baking sheet and complete the process until all the dough has been used. Place the gnocchi into rapidly boiling water. When they rise to the surface they are ready. Use a slotted spoon to remove the cooked gnocchi and complete the process until you have enough cooked for your meal. Serve with pasta sauce of your choice and fresh herbs.
Serve this with a delicious tomato pasta sauce for an authentic Italian meal or with a double serving of my easy white sauce recipe and bacon bits for a real treat.
PS I have updated this recipe as the previous quantity no longer satisfied my family of 4!
My love of cooking and baking is inspired by the fresh ingredients from my garden, as well whatever I have recently made. Today is was the turn of gnocchi, a personal favourite that is delicious with the homemade pasta sauce I bottled yesterday. My children gobbled it up for lunch and my husband was all smiles as he chopped a red chilli into his steaming bowl. Gnocchi is not difficult to make once you have the technique mastered, but fresh gnocchi is a delicious treat.
Here is my gnocchi recipe. Serves 5-6
1kg potatoes peeled, boiled and cooled
200g flour
1 small egg
100ml grated Parmesan cheese or your local equivalent.
Mash the potato, I use a potato ricer. Add the flower and knead with you hands to combine. Add the beaten egg and incorporate into the dough. On a floured board roll out a piece of dough into a thin log. (See the picture below). Cut into pieces 2cm thick and press down the middle with a fork. Place on a baking sheet and complete the process until all the dough has been used. Place the gnocchi into rapidly boiling water. When they rise to the surface they are ready. Use a slotted spoon to remove the cooked gnocchi and complete the process until you have enough cooked for your meal. Serve with pasta sauce of your choice and fresh herbs.
Serve this with a delicious tomato pasta sauce for an authentic Italian meal or with a double serving of my easy white sauce recipe and bacon bits for a real treat.
PS I have updated this recipe as the previous quantity no longer satisfied my family of 4!
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