We decided to go a bit Italian, and attempt to make some Gnocchi - the potato variety not the semolina ones. I investigated lots of recipes, but decided that this one would probably be an authentic one, and for once I followed the recipe to the letter, even weighing the potatoes.#
Potatoes were steamed and put through the ricer, and then some butter, eggs and flour were added and mixed to a soft dough.
This dough was then rolled into ropes, cut into pieces and I used a fork to mark the Gnocchi.
These were then boiled for about 3 minutes, until the floated to the surface.
The sauce was based on a Sophie Grigson recipe, and not one for people on diets - gorgonzola melted in cream and milk. The Sophie Grigson recipe has added spinach and hazelnuts, but we added toasted pine nuts and rocket, and this was poured over the Gnocci.
The sauce was delicious, but the gnocchi a bit of a disappointment - a bit doughy and you could taste the flour in them - something that is probably not worth the effort of making yourself!
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