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Potato gnocchi
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Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes
Ingredients:
1kg (about 5 medium) desiree or purple congo potatoes
2.40 gm salt
2eggs, lightly whisked
300g (2 cups) plain flour, sifted
80mls (1/3 cup) olive oil
60g butter, cubed
2 small fresh red chillies, deseeded, finely chopped
40.00 ml finely choppedfresh continental parsley
40.00 ml finely choppedfresh oregano
Salt & ground black pepper, to taste
Parmesan shavings, optional, to serve
Instructions:
In a medium saucepan, cover the whole potatoes with cold water and bring to a boil over high heat. Reduce heat to medium-high, partially cover, and cook for 25-30 minutes until the potatoes are just tender. Drain and let cool for 10 minutes until they are cool enough to handle, but still fairly hot.
Peel and discard the skin. Cook in the pan over low heat for 5 minutes to remove excess moisture, shaking occasionally.
Mash warm potatoes until nearly smooth, then transfer to a large bowl. Add salt, eggs, and flour, and mix with a wooden spoon until fully combined.
If the dough feels too soft, incorporate additional flour until a firm dough forms, being careful not to overwork it to prevent tough gnocchi. Transfer the dough onto a floured surface and gently knead for 2-3 minutes until smooth.
Shape dough into a tablespoon-sized ball using floured hands. Gently flatten into a 3cm diameter, 1.5cm thick disc with your palm. Press one side with a fork dipped in flour to create an indentation. Transfer to a lightly floured tea towel and continue shaping remaining gnocchi.
1. Preheat your oven to 100°C.
2. In a large saucepan, bring salted water to a rolling boil.
3. Add 1/4 of the gnocchi. Cook until they float to the surface, about 3 minutes.
4. Use a slotted spoon to transfer the cooked gnocchi to an ovenproof dish.
5. Cover with foil and keep warm in the preheated oven.
6. Repeat with the remaining 3 batches of gnocchi, ensuring the water boils before adding the next batch.
In a large frying pan over medium-high heat, heat olive oil and butter until frothy, about 2 minutes. Add chillies and garlic, cook until aromatic for 2 minutes. Stir in parsley and oregano, cook for 1 minute.
Spoon the mixture over gnocchi, gently toss to combine. Season with salt and pepper. Serve immediately in serving bowls, sprinkled with Parmesan if desired.