If I am going to eat potato gnocchi then I make it like this. It beats store bought gnocchi ten fold. Between child number 1 and 2 I worked at a restaurant called Shop 8 while pregnant and we made gnocchi every day. This is pretty much the recipe we used, it’s my friend Glenda’s recipe and it is so good!. We cooked it to order and pan-fried with with chilli and garlic and finished it with Parmesan and a lemony rocket salad. Yum. If you are cooking the gnocchi like this, do it in batches as gnocchi as fragile as these ones doesn’t like a crowded pan.
You can leave the chorizo out for a meat free meal.
850g peeled agria - just under 1kg with skin on
1/2 cup high grade flour plus extra for dusting the bench
1 egg plus 1 egg yolk, beaten
Cut the potatoes into quarters (make sure all the pieces are even in size) and put in a medium pot. Cover with water season with salt. Bring to the boil and simmer until just tender. Drain into a colander and place a tea towel over top to steam for 10 minutes so soak up excess moisture. You want the potatoes nice and dry. This makes the best gnocchi.
Push the potatoes through a potato ricer, sieve or a mouli onto a clean bench. You want them to be warm still and then the flour absorbs nicely into potato and helps them stay together with minimal flour. This also helps keep them nice and fluffy.
Pot a large pot of water on to boil.
Sprinkle the flour over the potatoes and season. Fold the flour in a bit with a light touch and then pour over the beaten eggs and continue to fold in until it forms a dough. Sprinkle some more flour on the bench and cut the dough into 4. Roll each piece into a 30cm ish log. At this stage you can cut it what ever size you like. Because I was making a gratin, I went larger than normal. Repeat with the remaining dough.
Cook the gnocchi in a rolling boil, not a rapid boil or it will blow them apart! If you are giving a them a second cook like I was in a gratin then scoop them out and place them on an oiled tray as soon as they float to the surface. If you are pan frying them or are serving them with a sauce then let them cook for 30-60 seconds to make sure the flour is cooked out - you can scoop one out to taste if you like.
Once the gnocchi are cooked and on an oiled tray then you can chill them until needed. I had made the oven roasted tomato sauce earlier and when it was cool I mixed the two together and popped it into a lidded container. The next day when I was ready to cook the gnocchi gratin I spooned it into a dish and topped it with cheese and baked it in a 180 oven for 30-40 minutes or until bubbling all over. Easy.
Tomato and chorizo gnocchi gratin with mozzarella
2 tins whole peeled tomatoes
4 T olive oil
1 chorizo, sliced or use a handful of olives
1-2 red onions, each cut into 8 wedges
zest of 1 lemon - juice to finish
2 cloves garlic, finely grated
! tsp dried oregano or a handful of fresh if you have it
salt and pepper
Place all the ingredients in a oven dish and break a apart the tomatoes with your fingers. Mix it all together and place in a 180 oven for 30 minutes.
Add cooked gnocchi and mix gently together. Top with 125g mozzarella and some grated Parmesan. Place back in the oven for 30-40 minutes or maybe even 20 minutes if the sauce is still warm and the gnocchi is at room temp.
Squeeze over the lemon juice and serve with a big green salad. I made a salad with baby spinach, shredded cabbage, avocado, sliced fennel and blanched broccoli which was simply dresses with lemon juice and olive oil.