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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 mouthwatering Italian potato gnocchi for the whole family.
Ingredients:
500g brushed potatoes, well washed
4 large Brand Free Range Eggs, yolks
125.00 ml Parmesan Cheese, shredded
2.40 gm salt
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
40.00 ml fresh parsley, finely chopped
62.50 ml shreddedparmesan cheese, extra
Instructions:
1. Preheat the oven to 220°C (200°C fan).
2. Use a fork to pierce each potato 8 times.
3. Roast the potatoes on a baking tray for about 50 minutes, turning occasionally until very tender.
4. Let the potatoes cool for approximately 20 minutes until they are easy to handle.
5. Peel the skin off the potatoes and grate them into a large bowl using a grater with large holes.
Combine egg yolks, 1/2 cup of cheese, salt, and pepper. Gently fold in 3/4 cup of flour, making sure not to overwork the dough. Cover and chill in the refrigerator for 30 minutes.
Incorporate the rest of the flour into the dough until it is soft and slightly tacky, being careful not to add excess flour which can result in tough gnocchi.
Sprinkle some extra flour on a baking tray. Separate the dough into 4 equal parts. Shape one portion of the dough into ropes, about 40cm long and 2cm wide, using floured hands on a lightly floured surface. Pinch the end of each rope and cut it with a floured knife. Transfer the gnocchi to the prepared tray. Repeat the process with the remaining 3 portions of dough, making approximately 60 gnocchi in total.
Bring salted water to a boil in a large heavy-based saucepan over high heat.
In 2 batches, drop gnocchi into boiling water until they float. Let them simmer for 2 minutes. Remove gnocchi with a slotted spoon onto a baking tray lined with parchment paper.
Heat a large heavy non-stick frying pan over high heat. Add the oil and heat for 1 minute. Cook the zucchini, seasoning with salt and pepper, for 2 1/2 - 3 minutes.
Heat the butter over medium-high heat until it turns a delicious golden brown, about 1 minute.
Gently add the gnocchi to the pan and let it cook undisturbed for 1 minute, or until it turns slightly golden.
Sauté the tomatoes and garlic for 1 minute.
Taste and adjust seasoning as needed, then mix in fresh lemon juice and chopped parsley. Serve the dish on 4 plates and sprinkle the remaining parmesan on top as a finishing touch.