Monday, March 9, 2009

Potato Gnocchi

Potato Gnocchi is a Italian potato dumpling dish. This is the first time I try making fresh gnocchi so not sure what the outcome will be. I made a mistake by pouring in the beaten eggs all at once! Think I've added too much eggs resulting the dough to be slightly sticking to hand.

I have to constantly wet my hands to prevent the dough from sticking to my palm when rolling out the dough. I also have to wet the fork when pressing out the patterns. But luckily it does not affect the taste or texture after cooking :) it has a firm and slightly springy texture.

Potato Gnocchi

  • 500gm potatoes
  • 15gm salted butter
  • 125gm plain flour
  • 1 egg, beaten
  1. Peel potatoes and chop roughly. Place in a pot of boiling water and cook for 15mins till soft. Drain well and mash till smooth.
  2. Use a wooden spoon, stir in butter and flour then mix in egg (u may not used all). Mix till the dough is soft and smooth. (it should be non-sticky to hand)
  3. On a lightly floured surface, roll the dough into long sausage shape and cut into cubes. Press each piece with a fork to create patterns.
  4. Bring some water to boil. Add gnocchi and cook till the pieces rise to the surface. Drain and serve your favourite pasta sauce & parmesan cheese.
Tomato & Basil Sauce
  • 1 onion
  • 1 large carrots
  • 3 celery stick
  • 2 x 411gm canned tomatoes, crushed
  • 50gm fresh basil, chopped
  • salt & pepper to taste
  1. Chopped onion, carrots & celery. Heat 2 tbsp oil in a pan. Add the vegetables & cook for 5mins, stirring regularly.
  2. Add tomatoes and season with salt & pepper. Bring to boil, reduce heat and simmer for 25mins. Cool slightly. Place mixture in a blender and process until smooth. Stir in basil leaves.
  3. Scoop adequate sauce in a saucepan, add some gnocchi into the sauce and simmer for 5 mins. Serve immediately with grated parmesan cheese.

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