Wednesday, 29 August 2012

Gary Meaghan's Potato Gnocchi

I always wanted a good recipe for Potato Gnocchi I have tried before but it came out a bit tough!  So when Gary made this in Masterclasss this season I gave it a go, even bought a drum sieve to get it just right.  Guess what!  It was amazing!!  Even got glowing reviews from an Italian friend of ours who I fed it to!  It takes time to make but trust me it is worth it!!

I served it with burnt butter and sage.

Ingredients
  • Rock salt, to bake
  • 1kg floury potatoes, Sebago (or brushed potatoes), washed
  • ½-1 egg, lightly beaten
  • 250g plain flour, plus extra for dusting
  • 40g Butter
  • 1/2 bunch sage leaves

Method
  • Preheat the oven to 180°C.
  • Line a baking tray with about 1/2cm layer of rock salt. Prick the potatoes all over and place on salt. Bake for 1-1.5 hours or until very soft. Immediately cut in half and press through a potato ricer or drum sieve placed over a large bowl. Add egg and season with salt, mix until just combined. Sprinkle half the flour onto a clean bench. Place potato mixture on top, flatten the mixture and sprinkle with remaining flour. Press mixture down with your fingers and fold it over with a pastry scraper or spatula, repeat this process until all the flour has been incorporated. Bring the dough together to form a ball. Divide dough into three, roll each into a 2cm diameter sausage shape using small amounts of flour to dust.  Cut into diagonal pieces about 2-3cm long and set on a floured tray.
  • bring a large saucepan of salted water to the boil, reduce to a simmer, gently add gnocchi and cook until they rise to the surface. Remove from the pan with a slotted spoon to an oiled bowl.
  • Heat one tablespoon oil in a non stick frying pan, add gnocchi and brown on both sides.
  • Remove from the pan, add the sage leaves cook for a few minutes until crispy, pour butter and sage leaves over the gnocchi and serve.

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