This dish truly is a stay at home shot of vitamin D! Spring is back (after a terrible week), and we all want to bring a little of exoticism and sun in our meals. So let’s fly away (but not too far neither, holidays aren’t there yet) to Italy with this delicious gnocchi recipe.
My first thought on homemaking gnocchi is that it probably would be very fastidious and that I would end up covered up with flour, the preparation sticking to my hands as hell. I was quite positively surprised to see that it’s not so difficult, it just takes a little patience to shape them, step which I’ll further improve next times 🙂
Before you start making gnocchis at home, here are a few tips to ensure they turn out to be soft and light. First, make sure you have the right potato variety, it should be a firm texture one, recommended to steam (Belle de Fontenay, Charlotte …). Then, I suggest that you use a potato masher to make the mash as it will be smoother. If you do not have one, use a fork but never use a robot, it would make the mash too elastic and impossible to shape. Finally, cook the potatoes with their skin on so they won’t absorb too much water.
In this version I have used my wild garlic pesto to season it. It will flavour the gnocchi which require a lot of seasoning as prepared with neutral taste ingredients. Gnocchi is a versatile dish so feel free to add up sauces/pestos that you like. This is a true comforting and summery meal that tastes even nicer when cooking it yourself!
RECIPE serves 2
Prep time: 1 hour 30 minutes Cook time: 40 minutes
You will need:
- 300g potatoes
- 125g flour (I use baking type 55)
- 10g egg yolk
- 1 dash of olive oil
- 1 tsp sea salt
- Pepper to taste
- Parmesan to taste
Step 1: The Dough
Wash the potatoes ans steam them with the skin on for around 30 minutes for medium-sized ones. Peel the potatoes.
In a bowl, place the flour, salt, pepper, egg yolk and olive oil dash. Mash the potatoes over the ingredients and then mix carefully all the elements together. Do not knead the dough too much as it becomes compact. At this stage you should have a smooth dough that shouldn’t be too dry nor sticky.
Put some flour on your working surface. Cut the dough in 3 pieces.
Take a first piece and roll it into a regular rope of 1 to 1.5 cm diameter. Then cut into small pieces around 1.5 cm. Make sure to reflour the surface as needed so the dough doesn’t stick to it.
It’s now time to shape the gnocchi. Roll the small piece of dough on the rounded side of a form with your index. Place on a floured surface and sprinkle with a little more flour over it.
Repeat this process until you’re running out of dough.
Step 2: Cooking
Heat up a pot with water and salt. When boiling, put the gnocchi in the water and take out when they float. Do not put them all at once, or they risk to stick to each other.
Heat up a pan on a medium heat with a drizzle of olive oil and cook the gnocchi for a few minutes until they get slightly golden.
Take them out and add the sauce of your choice, my Wild Garlic Pesto here, some herbs and grated parmesan.