Gnocchi doesn’t have to be heavy! These light and delicious pillows or goodness are fluffy in the middle but crunchy on the outside. Make sure you team them up with a premium olive oil and a decent sprinkle of parmesan cheese… you can’t go wrong!
Serves 4 – as a main Yum
4 large white potatoes
1 ½ cups of white plain flour
1 tsp. salt
1 large egg at room temperature
Extra flour for dusting
1 punnet of cherry tomatoes
2 cups of rocket
2 cloves of garlic finely sliced
1 red onion finely sliced
¼ cup of pine nuts
¼ cup of Monte Rosso premium olive oil
1 tbs. butter
3 tbs. parsley
Salt & pepper
You can make your gnocchi up to three hours before your guests arrive. To start, place the potatoes (unpeeled) into a large pot, add a teaspoon of salt and cover in water. Place on the stove top and bring to the boil for 30 minutes. Remove the pot from the heat and strain well. Allow the potatoes to cool until your able to peel by hand.
Once peeled cut the potatoes into quarters and push through a ricer into a mixing bowl and leave to cool further for 20 minutes. Add flour, salt and egg to the potato. Using damp hands mix together till a dough starts to form, without over working.
Use your excess flour to create a non-stick surface, take a fist full of the dough and roll into a sausage shape, as evenly as possible. Repeat with the rest of the dough. Line your dough sausages up along your floured surface, and cut into 4cm long nuggets, using a pasta cutter or a floured bread knife. Once cut sprinkle with a little extra flour and set aside for up to 3 hours.
Once you’re just about ready to serve your guests, heat a large pot of water with a good tablespoon of salt and bring the water to the boil. Have a large bowl of iced water on the bench next to the stove as you need to reduce the temperature as soon as the gnocchi is cooked. When ready add the gnocchi in batches and cook for 2 minutes at a time, then plunge into the ice water to cool. Drain and leave to the side
It’s time to make your sauce! Add half your olive oil, all the garlic, red onion, cherry tomatoes & pine nuts to a frying pan on a medium heat. Cook until the onions are translucent and the tomatoes blistering. Top with rocket, parsley and tip into a large serving bowl.
Add the rest of the Monte Rosso and butter to a saucepan and place on the stove top on a high heat, pat dry all the gnocchi and place into the hot saucepan. Cook on each side for around 2 minutes. You need to ensure the pan is very hot and the butter bubbling as you need the gnocchi to brown quickly and not overcook.
Once all the gnocchi are crispy add the pan juices to your sauce, season to taste and sprinkle over parmesan. Enjoy!Read More...