How to make Potato Gnocchi
Potato Gnocchi can be a tad fiddly to make and not everyone likes the texture. However, it makes a fantastic filling meal and is awesome with Gorgonzola sauce. It's also a great way to use up those last few spuds on the shelf. We also love the fact that it takes no time to cook and is great to just plonk in the sauce and then on the plate ready for shovelling mercilessly into the gob.
|
Ingredients
300g potatoes (peeled weight)
1Tsp Salt
1 Egg
125g Flour
1Tsp Salt
1 Egg
125g Flour
Instructions
Cut the peeled spuds into evenish sized bits, stick in a pan of water, bring to the boil and then cook at a high simmer for 15 mins or so. When you can stick a sharp knife easily into them and before they start falling to bits they are ready. Drain and then mash using your machine that closely resembles a Swedish Penis Enlarger (In Jarvo's head anyway). Drop the mashed spuds in a bowl add the flour and the egg and mix like a Dervish. Depending on the type of spuds and your mashing technique it may seem a bit gooey so add more flour until it becomes a workable lump.
Leave it rest for at least an hour and have a good rest yourself as the next bit can be a little tedious and requires large amounts of beer to be done properly. Anyway, break off a lump of dough and roll it out into a sausage shape. Cut into 2cm bits and then roll it down a fork to make a fancy pattern and leave on a floured surface until the dough is all done or you run out of beer. Ask K to get more beer then get your pasta water ready and your Gorgonzola sauce in action.
When the pasta water is boiling and your Gorgonzola sauce is warm and ready, dump all the Gnocchi into the water and have a slotted spoon ready. When it's floating like a dead Goldfish it's ready so scoop it out with the slotted spoon and dump it in the sauce, stir together and then dump onto warm plates and scoff immediately but remember to have some bread or soft rolls ready to soak up the excess sauce.