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Potato gnocchi
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Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Make Curtis Stone's Italian-style potato gnocchi for a family feast.
Ingredients:
500g brushed potatoes, well washed
4 large Brand Free Range Eggs, yolks
125.00 ml Parmesan Cheese, shredded
1/2 tsp freshly groundblack pepper
250.00 ml Brand Plain Flour, plus extra for dusting
300g zucchini, cut into 1 1/2 cm dice
60g Brand Unsalted Butter
100g cherry tomatoes, cut in half
3clovesgarlic, roughly chopped
21.00 gm fresh lemon juice
40.00 ml fresh parsley, finely chopped
62.50 ml shreddedparmesan cheese, extra
Instructions:
Preheat your oven to 220°C (200°C fan). Use a fork to pierce each potato 8 times. Roast the potatoes on a baking tray for around 50 minutes, turning occasionally, until they are very tender. Let the potatoes cool for about 20 minutes. Peel the skin off the potatoes and grate them into a large bowl using a grater with large holes.
Combine the egg yolks, 1/2 cup of cheese, salt, and pepper in a bowl. Gradually mix in 3/4 cup of flour until just combined, gently folding the dough. Be careful not to overwork it. Cover the dough and refrigerate for 30 minutes.
Incorporate the rest of the flour into the dough until it's soft and slightly tacky, being careful not to add too much flour to avoid tough gnocchi.
Prepare a baking tray by lightly dusting it with flour. Divide the dough into 4 equal portions. Roll out one portion on a floured surface using floured hands into ropes about 40cm long and 2cm wide. Pinch one end of the rope, cut into pieces with a floured knife, and place the gnocchi on the tray. Repeat with the remaining portions of dough to make around 60 gnocchi.
Bring salted water to a vigorous boil in a large, sturdy saucepan.
In two batches, gently drop in the gnocchi and cook until they float to the surface. Let them simmer for an additional 2 minutes. Using a slotted spoon, transfer the cooked gnocchi to a baking tray lined with parchment paper.
Heat a large heavy non-stick frying pan over high heat. Add oil and heat for 1 minute. Add zucchini, season with salt and pepper, and cook for 2 1/2 - 3 minutes.
Place the butter in the pan and let it brown for about 1 minute over medium-high heat.
Add the gnocchi to the pan and let it cook undisturbed for about 1 minute, until it develops a slight golden color.
Saute the tomatoes and garlic for 1 minute.
Taste and season as needed, then stir in lemon juice and parsley. Spoon onto 4 plates and sprinkle with the reserved parmesan before serving.