04 Nov 2011 6 Comments
It’s getting colder and darker and so the need for hearty, stick-to-your-gut comfort food is getting stronger. These homemade gnocchi absolutely fit the bill, especially for dinner after a wet run (my favourite time to eat this dish).
Making the gnocchi is simple but the beauty of this recipe is that you can make them in advance and then they only take a few minutes to boil up and serve. I like to prepare them the night before (up to point 3 in the recipe) and then I know I’ll have a satisfying dinner ready in no time when I come back from my post-work run.
Here I served mine with a dollop of pesto and some grilled courgette (zucchini). A cheese sauce would also be delicious if you fancy something really filling.
Serves 2. Preparation time 30-40 minutes.
Three or four medium potatoes, peeled and cut into large chunks
50g plain flour
One egg yolk, beaten
Teaspoon of black pepper
Bring a saucepan of water to the boil. Add the potatoes and cook for 15 to 20 minutes or until soft, then drain.
Mash the potatoes in a large bowl until completely smooth and lump-free. Add the rest of the ingredients and mix together to form a dough.
Take the dough out of the bowl and place on a floured work surface. Knead for a minute or two and then shape the dough into walnut-sized pieces. Flatten each piece with a damp fork. You can store the gnocchi in the fridge at this point – place on a floured tray and use within 24 hours.
Bring another saucepan of water to the boil. Add the gnocchi and cook for around 3 minutes or until they rise to the top. Drain and serve immediately with pesto or cheese sauce.
Have you ever tried making or eating gnocchi before? How would you serve them? Are you a fan of potatoes?
Something to Chew Over – everyday food, just a little bit special!
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