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Potato Gnocchi
Gnocchi is very easier to make and can be made with a variety of things & additives, master the basics then experiment with things such as adding pumpkin, kumara, herbs or different cheeses....when adding pumpkin or kumara I recommend only substituting up to 1/2 of the potato weight....
serves 4

1 Kg Potatoes - floury variety that use would use for mashing
2 Egg yolks
2Tbsp Parmesan - grated or powdered
125-175g Flour - plain
1 tsp salt
pinch ground white pepper

Peel the potatoes, diced into large cubes, add boil in salted water until cooked, strain in a colander until very dry, using the back of a metal spoon, pass the cooked potato though a fine sieve into a mixing bowl.  Add the egg yolks, parmesan, salt & pepper, then slowly mix in the flour with a spoon....as the mix gets dry start to mix with your hands...work in enough flour to give a soft pliable dough that is damp but not sticky....once this  dough is formed( do not overwork the dough as it will become tough) transfer to a lightly floured surface, roll out into a rope ~ 1- 1.5cm thick then using a sharp knife cut the rope into sections ~ 2-3cms long  roll each of these sections lightly in the flour place on a floured tray and pop into the freezer.
(this will make then easier to handle & store for a later date)

To cook the gnocchi bring a large pot of salted water to the boil, sprinkle in the frozen gnocchi, and wait until they rise to the surface....once they rise they are cooked....use a slotted spoon to remove then....and place then directly into the sauce.....sprinkle with extra parmesan and serve...

Sauce options: Gnocchi will go with any sauce but one of the best is the following heat Olive oil in pan add salt pepper, garlic, sliced chorizo, semi dried tomato & sliced mushrooms sauté until cooked throw in some freshly torn basil add gnocchi toss with parmesan & serve.



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