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Potato Gnocchi

Welcome back! 

Today I'd like to share my favourite homemade pasta recipe for gnocchi. Gnocchi are small, fluffy pillows of potatoey pasta goodness that melt perfectly in your mouth with every bite. However, in the kitchen gnocchi brings nothing but disaster for many. I've managed to simplify the recipe so that you too can replicate restaurant quality gnocchi with ease.  



For this recipe you will need:
4 tbsp oil 
4 large potatoes
1 can of chopped tomatoes
1 medium sized onion
1 celery stick
1 small carrot
2 garlic cloves 
1 tbsp lemon juice 
Boiled pulled lamb (optional) 
1 egg yolk
100g plain flour 
1 packet (80g) of parmigiano reggiano
2 tbsp Italian ricotta cheese
1 tbsp balsamic vinegar  
1 tbsp of mixed herbs
Salt and pepper to taste 

Serves 6 

Tomato sauce: 

First begin by chopping up your onion, garlic cloves, carrot and celery. 




Place all the veg in a saucepan, along with the oil, garlic and mixed herbs. 



Allow this mixture to simmer and when the onions begin to turn transparent add the balsamic vinegar, salt, pepper and chopped tomatoes. 



Add one cup of water, and bring your  sauce to the boil. 


Next, using a hand blender, blend the sauce until it is smooth and add your lemon juice. 


At this point, I chose to add some boiled pulled lamb to the mixture. However, this step is completely optional and versatile, as you can choose to add any protein of your choice or simply leave it as a vegetarian sauce. 


And that is the finished sauce. 

For the gnocchi:

Begin by first boiling your potatoes and then peeling them. 


Whilst the potatoes are still fairly hot, mash them till smooth and then add the ricotta and egg yolk. 


Begin kneading the dough with your hands, add the parmigiano reggiano and slowly add flour tablespoon by tablespoon until you have a lovely dough. You do not have to use all the flour but just enough to bind your dough. The secret to soft pillowy gnocchi is having a higher quantity of potato to flour, in the dough. 


Next, divide the dough into four portions and roll each into a 2 cm thick sausage shape over a floured surface. Using a sharp knife cut the gnocchi pieces out into 2 cm slices and lay it out on a tray to avoid sticking. 


Using a floured fork press into each piece of gnocchi to make it flat. Cook the gnocchi in batches in a pan of boiled water with added salt and lemon juice. This stops the gnocchi from sticking to each other and also promotes it's glossy texture. Using a slotted spoon remove the gnocchi when it floats to the top of the surface; this should take about two minutes.
 

As soon as you take the gnocchi out place it in your sauce. 


Once all your gnocchi is cooked toss it through the sauce. 


Serve your gnocchi with some more grated parmigiano reggiano sprinkled over the top and a drizzle of olive oil. 



Enjoy! 






 
















Comments

  1. Let's Curry 9 May 2020 at 04:47

    This potato gnocchi is my daughter's favourite. She loves potatoes and anything with potatoes is her best. Thanks for sharing.

    ReplyDelete

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