Recipe: Gnocchi with parmesan

Last updated 05:00 23/02/2014
Gnocchi
Michael Bradley

POTATOES PLUS: Gnocchi is a great way to use a seasonal glut of spuds.

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Gnocchi is a great way of using up a glut of homegrown potatoes.

NEED TO KNOW

Main ingredient Potatoes
Type of dish Italian
Course Main course
Cooking time <30 min
Serves/makes Makes: 12-15 serves
Special options None

2kg floury potatoes
4 free-range or organic egg yolks
100g Parmesan, finely grated
2 cups stoneground organic flour, and a little extra for rolling
2 tsp salt
½ tsp white pepper

 

Peel and quarter the potatoes, boil in well-salted water for 25-30 minutes until tender.

Drain and leave to sit in the colander until nice and dry. Mash thoroughly while still hot, or use a moulix or ricer.

Beat the yolks and Parmesan into the potatoes with a wooden spoon, or in a cakemixer using the dough hook. Then beat in the flour with the salt and pepper about half cup at a time until it forms a soft dough.

Turn onto a floured board, and divide into 8 equal portions. Roll each into a long worm about 2cm thick. Cut these into 2-3cm lengths.

Take each little gnocchi brick and press with a fork dipped in flour to mark. Then give each a wee squeeze to plump it up like a pillow.

Spread out on floured trays and rest for 10 minutes before cooking, or freeze. If freezing, transfer to airtight containers after they have hardened. This way, they don't freeze together in a clump and you can use as much as you need each time.

To cook, drop into boiling salted water and bring back to the boil. When the gnocchi floats, it is ready. This takes about 3 minutes from fresh, or 5 from frozen.

Serve with Parmesan, homemade tomato sauce and fresh leaves from the garden.

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