Friday, November 14, 2008

Gnocchi di Patata

Hello Friends,
I have a nice little recipe for you here, a real classic. Gnocchi di Patata is basically potato dumplings, quite easy to make.
So here goes:
Ingredients ( Makes 4 large portions)
1.2kgs agria potatoes, (suitable for mashing, i.e. not a waxy potato)
50gms butter
salt, pepper (level teaspoon of each)
50gms grated parmesan cheese
2 egg yolks
500mls  Napoletana sauce
250gms flour
plus flour for dusting bench
You might want to make the napoletana sauce first and keep to one side.
Preheat oven to 180 degrees celcius
Place the whole washed potatoes on a baking tray and cook for 35 minutes turn over and cook for another 35 minutes
Take out and cut in half, scoop out the potato pass through a sieve or mash in a bowl, add the butter, parmesan, seasoning, egg yolks and the sieved flour. Mix with a wooden spoon, divide in two, roll out on to the floured benchtop. Form a cylindrical shape about 25mm wide and 800mm long. Cut into 20mm pieces and roll off the back of a fork with your finger, as in photo below, pressing into the potato. Repeat process with the other half of the mixture. Bring to the boil a large pot of water, add salt to taste, add the gnocchi and take out when they have all floated to the top, strain and add to the heated napoletana.
To serve place on the serving plate and top with freshly grated parmesan. In the backround of the top photo I have grilled some pork cutlets and topped with aged balsalmic vinegar and whole sage leaves which I shallow fried in butter, it's a nice combination, hope you enjoy it.
Chef Jules Tips
If you have children this is a great way of introducing them to cooking, they can help with the labour intensive job of rolling out the potato gnocchi into the right shape.

The ready made proprietry, usually vacuum packed gnocchi is crap because it's too rubbery. The key to making great gnocchi is cooking the potato dry thereby allowing you to add as little flour as possible which makes it less stoggy.

Ciao for now.

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