- 2 potatoes
- 2 Tbsp finely grated Parmesan cheese
- 1 medium egg
- 1 cup of flour (a little extra for dusting your surface)
- 2 Tbsp olive oil
- 1 Tbsp butter
Steam the potatoes with the skin on for about 40mins.
Allow to cool and remove the skin.
Mash the potatoes in a bowl until smooth. (A ricer is very useful for a light smooth texture)
Then add half the flour. Mix well.
Make a well in the batter and crack in the egg, whisking lightly before mixing it into the batter.
Add the rest of the flour and the grated cheese. Mix well.
Flour your surface and knead the dough to form a ball.
Divide the dough in two and start making a long worm, working your way from the centre outwards.
Once you have two long worms about 2cm in diameter, cut them into 2x2cm cubes.
To shape the Gnocchi, one can either press each cube in the centre with your finger or roll each piece into a ball and press with a fork.
Bring a pot of water with a pinch of salt added, to the boil.
Once the water is boiling rapidly, add the gnocchi pieces, one by one.
Once the gnocchi dumplings are cooked they will rise to the surface. This should take about a minute or so.
Using a slotted spoon, quickly remove them and place them on a plate to dry.
In a pan add the olive oil and butter. Once sizzling, add in the boiled gnocchi. Fry on either side till slightly golden in colour.
Serve on a bed of home-made tomato pasta sauce or creamy white pasta sauce.
Sprinkle with freshly grated Parmesan and grill in the oven for 5 minutes.
(Sarah Graham also uses Gnocchi as a breakfast dish with tomato relish; poached egg and bacon!)
For a home-made pasta tomato sauce
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- 1 onion, sliced
- 1 Tbsp tomato paste
- 2 x 400 g chopped peeled tomatoes *
- salt and ground black pepper
- 1 tsp sugar
- 1/2 cup chopped fresh basil *
- 1/3 cup chopped flat leaf parsley
(*If you want to take a shortcut, use a 500 ml jar of ready- made tomato pasta sauce and 2 Tbsp basil pesto instead)
Heat the oil in a large saucepan over medium heat.
Add the garlic and onion and cook for 3-4 minutes until soft and translucent.
Add the tomato paste and cook, stirring constantly for 1 minute.
Add the peeled tomatoes, reduce the heat and simmer for about 7 minutes, until thickened. *
Add the salt and pepper, sugar, basil * and parsley. Adjust the seasoning to taste.
Optional: Grill bacon in the oven until crisp. Chop finely and add to the tomato sauce.
For a white creamy pasta sauce
- 50 g butter
- 1 clove garlic, crushed
- 250 ml cream
- 150 g freshly grated Parmesan cheese
- 4 Tbsp chopped fresh Italian parsley
- 2 Tbsp freshly grated blue cheese (optional)
Melt butter in a medium saucepan over medium low heat. Add the garlic and simmer for 2 minutes.
Add the cream and simmer for a further 5 minutes. Remove from the heat and add the cheese, whisking quickly.
Stir in the parsley before serving.