Gnocchi – Shack Saturdays Special

Gnocchi - Indian Curry Shack

A great way to use up baked or boiled potatoes. You can make Gnocchi (Italian dumplings) with just flour and eggs, but potato gives it a beautiful, light, fluffy texture, while the ricotta cheese adds a rich creaminess. This recipe is inspired from Gordon Ramsay’s Homemade Gnocchi.

Here are the steps for a beautiful meal;


Preparation Time 15-20 minutes
Cooking Time 10 mins. (boiling) + 15 mins. (cooking in oil)
Servings 4
Main Ingredients Potatoes, Flour, Ricotta Cheese
Course Main-course
Level Of Cooking Medium

Ingredients

For the Gnocchi

  • Potato  1 large or 2 small
  • Ricotta Cheese  50 grams
  • Plain/Refined Flour (maida)  100 grams
  • Beaten Egg  1
  • Thyme  1 sprig (leaves only)
  • Salt  to taste
  • White Pepper (freshly ground)  1/4 teaspoon
  • Grated Parmesan Cheese  to serve

For the Sauce

  • Olive Oil  for frying
  • Peas  150 grams (podded if fresh, defrosted if frozen)
  • Corns  50 grams  (optional)
  • Butter
  • Black Pepper  a pinch
  • Thyme  1 sprig (leaves only)
  • Zest of 1 lemon

Method

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Step 1
Boil the potatoes in their skins until tender. Remove the flesh from the skins (ideally while still warm) and mash until smooth (a potato ricer works best here). Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and won’t expand when it goes into the water.)

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Step 2
Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘pillows’ or individual gnocchi. Gently press each one in the centre using your floured finger. (The dent will hold more sauce and allow the gnocchi to take on more flavour.)

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Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.

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Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until nicely coloured.

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Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest.

Serve hot with grated Parmesan cheese.

Bon Appétit!!!

[PS: You can store the excess boiled and drained gnocchi in the refrigerator for 2-3 days and can toss them in olive oil/butter and any other ingredient of your choice as and when you like.]Gnocchi (Close-up) - Indian Curry Shack

 

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