From Spade to Plate 25/9/2018
As the last few weeks we have asked our international guests to give an idea to use our garden grown vegetables and herbs into some international dishes like Sushi and Samosas, this week we will use our potatoes, tomatoes, peppers, flowers, sage, and carrots to make Gnocchi with a batch of various sauces.
Simone came armed with some notes and showed us how her family used to make Gnocchi.
With the 1 kg of desirée potatoes, 300 gr of flour and 1 egg and a little salt, we managed to make a lovely light batch of Gnocchi.
Wash and boil the potatoes whole in salted water.
Peel them when they're still warm, mash them and then mix them with flour and salt.
Shape the mixture like a mound on a floured surface, make a hole in the middle and add the egg inside. Knead well and divide the potato dough into tennis-ball size portions.
Sprinkle some flour onto the worktop and on your hands and roll the portions into long sausages. Cut segments of 3-4cm. Lightly press each segment onto a fork and roll it off the fork onto a plate to obtain the characteristic ridged shape.
Tip: Double the ingredients and freeze what you don't need. You can freeze a ball of dough and then defrost it at room temperature on in the fridge overnight (microwave it at your peril!). If you want to freeze gnocchi, first place them onto a tray inside the freezer. When they are hard, bag them, this way they won’t stick together. Frozen gnocchi don't need to be defrosted. Just tip them into a saucepan full of hot, salted water.
*The best potatoes for gnocchi are floury ones with minimum water content - the red-skinned variety is also great.
Cook gnocchi into a saucepan full of salted, boiling water. Gnocchi need to be cooked only for a few minutes, when they rise to the surface they are ready! Drain carefully not to mash them and serve.
We made two sauces to go with the gnocchi.
One of which is a carrot and walnut pesto
The other was creamy tomato sauce
Gnocchi with sage and parmesan butter