Gnocchi

[FIRETHORN1 58]

I've recently developed a real liking for gnocchi  - a sort of little dumpling-type thing that can be used as the main carb ingredient in meals and which make a nice change from the usual carb content - like pasta or potatoes etc. They are nice to eat with traditional English type dishes, like soups, stews, casseroles, nice with creamy, meaty  or tomato-ey pasta-style sauces .  Gnocchi can be bought in the chilled sections in supermarkets but it's much cheaper to make your own - they are quick &  simple to make - and freeze well. 

To make 2 portions

250g floury potatoes (eg King Edwards/Maris Piper)

50g  plain flour

1 egg yolk

A few chopped fresh soft herbs - eg basil/mint/dill/chives/parsley (optional)

 

Cook potatoes in their skins until tender. Allow to cool and completely dry. Peel potatoes, mash together with flour, egg yolk and chopped herbs. Season with salt and ground  black pepper and beat together to form a soft dough.  On a floured surface, roll this dough into a sausage shaped rope, about 1cm thick - then cut the rope into pieces, each piece about 2cm long. Roll each piece over the tines of a fork, then chill for about 10 mins in the fridge.

To cook, add the gnocchi to a large pan of boiling water - and simmer until they float to the top - then drain and allow to cool. (Toss in a little olive oil/ or any veg oil , to stop them sticking together)

 

Once cooked, these gnocchi can be added to any soup, stew or sauce and gently heated through. They can also be shallow-pan-fried in hot oil and served with bacon and egg, or any pan-fried food. The gnocchi can also be frozen in a plastic bag or airtight container. They last for ages in the freezer - just defrost them before cooking.