I grew up eating the dry store-bought stuff that you boil and mix a jar of pasta sauce through it - and I even loved it then! It was when I was older and wiser, that I first tried it at a restaurant - its shape more pillow-like than the factory made silkworm. I was intrigued. I bit into it. Nothing could compare to that velvety texture laced with truffle oil that filled the palate. Instantly, I was converted. Never again would I eat the dry, crumbly store bought version.
POTATO GNOCCHI
Peel and quarter 4 large potatoes.
Place in a steamer, cover and steam for about 15 minutes
(or until soft when pierced with a fork)
Place in a bowl and mash. I used a potato ricer.
(or until soft when pierced with a fork)
Place in a bowl and mash. I used a potato ricer.
Add 1 whisked egg and combine.
Add 1 cup of flour and a 1/4 cup grated parmesan and combine.
Add 1 more cup of flour, in 2 halves, and combine.
Season with salt and pepper.
Divide the dough into quarters.
Roll each quarter into a long snake/sausage/worm with a 2-3cm thickness.
Using a floured knife, cut the tiny pillows of gnocchi.
Add 1 cup of flour and a 1/4 cup grated parmesan and combine.
Add 1 more cup of flour, in 2 halves, and combine.
Season with salt and pepper.
Divide the dough into quarters.
Roll each quarter into a long snake/sausage/worm with a 2-3cm thickness.
Using a floured knife, cut the tiny pillows of gnocchi.
To cook gnocchi, bring a pot of salted water to the boil.
Add gnocchi without over-crowding the pot.
When gnocchi rise to the surface they are ready to collect with a slotted spoon.
Add gnocchi without over-crowding the pot.
When gnocchi rise to the surface they are ready to collect with a slotted spoon.
I personally like gnocchi pan-fried afterwards, to give it that delicious golden brown skin :)
