Restaurant potato gnocchi
How to make Restaurant potato gnocchi recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
800 g (1¾ lb) floury potatoes, peeled and diced
1 egg yolk, beaten
150 g (5 oz) plain flour
15 g (½ oz) basil leaves, finely shredded
50 g (2 oz) Parmesan cheese, grated
4 tablespoons extra-virgin olive oil
salt and pepper
Method:
Cook the potatoes in a saucepan of boiling water for 12–15 minutes, until soft. Drain and mash, or use a potato ricer to get a really smooth texture. Place another saucepan of water on the heat to boil.
Transfer the mashed potato to a bowl and mix in the egg yolk, flour and basil. Mix well to combine.
Take a teaspoon of the mixture into your hand and roll into a walnut-sized ball. Press with the prongs of a fork to make a gnocchi shape. Repeat with the remaining mixture.
Drop the gnocchi into the saucepan of boiling water to cook – this should take only 1–2 minutes and the gnocchi will float when cooked.
Toss the hot gnocchi in the grated Parmesan and olive oil and serve immediately.
For potato gnocchi in a quick tomato sauce, heat 1 tablespoon olive oil in a frying pan and sauté 2 diced shallots and 2 crushed garlic cloves for 1–2 minutes.
Add a 400 g (13 oz) can chopped tomatoes, a pinch of dried chilli flakes, 2 teaspoons thyme leaves and 2 tablespoons white wine. Simmer for 5–6 minutes. Meanwhile, cook 800 g (1¾ lb) readymade gnocchi for 2 minutes in a saucepan of boiling water.
Drain and toss the cooked gnocchi in the tomato sauce and serve sprinkled with Parmesan cheese shavings. Total cooking time 10 minutes.
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| Restaurant potato gnocchi |
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