Gnocchi with burnt butter, sage and gorgonzola - Episode 4.8
There is something very comforting about sitting down to a large bowl of steaming gnocchi. It is also a very easy recipe to convert to gluten free, just by substituting in a commercially produced gluten free plain flour.
There are many variations of gnocchi - some made with semolina or breadcrumbs. There is also much debate as to whether egg should be included. I find that gnocchi made with egg are heavier.
There are a few key tricks -
1. Use starchy potatoes. I prefer desiree.;
2. Boil the potatoes in their skins, or steam them. This is to prevent the flesh getting water logged, reducing the flour required;
3. Use a mouli or ricer to mash the potatoes. DO NOT use a food processor as it activates the starch and makes the gnocchi heavy;
4. Work with the potatoes warm - this reduces the amount of flour used;
5. Always have your sauce ready BEFORE cooking the gnocchi.
Most recipes suggest that you use the back of a fork to make the ridges that help the sauce coat the little pillows of gnocchi. You can also use a butter pat, or a gnocchi board. They also taste just fine without any ridges at all! To see my YouTube video of this recipe click the link below.
Recipe
Serves: 2
Ingredients:
Sauce:
Boil whole, unpeeled potatoes until tender (15-20 minutes depending on their size). Drain and allow to cool until you are able to hold them. Peel potatoes. Using a mouli or ricer, mash the potatoes finely directly onto the bench. Sprinkle with salt.
Work in about half of the flour using the heel of your hand. Keep adding flour until the flour is incorporated and the dough is not too sticky. The faster you do this, the lighter the gnocchi.
Roll dough into a long sausage, about the diameter of your thumb. Cut into 1-2 cm sized pieces.
Roll each piece over the back of a fork, or across a gnocchi board to add the ridges.
Bring a large pot of salted water to the boil. Adjust to a simmer and then gently add the gnocchi. As they rise to the surface drain and serve with your favourite sauce.
Whilst the water is coming the boil, gently melt the butter. Add sage leaves. When the gnocchi is cooking, add the gorgonzola to the butter and stir gently to melt it.
To finish, add the drained gnocchi to the sauce and toss to coat each morsel.
There are many variations of gnocchi - some made with semolina or breadcrumbs. There is also much debate as to whether egg should be included. I find that gnocchi made with egg are heavier.
There are a few key tricks -
1. Use starchy potatoes. I prefer desiree.;
2. Boil the potatoes in their skins, or steam them. This is to prevent the flesh getting water logged, reducing the flour required;
 |
| mouli |
4. Work with the potatoes warm - this reduces the amount of flour used;
5. Always have your sauce ready BEFORE cooking the gnocchi.
 |
| Gnocchi board |
Most recipes suggest that you use the back of a fork to make the ridges that help the sauce coat the little pillows of gnocchi. You can also use a butter pat, or a gnocchi board. They also taste just fine without any ridges at all! To see my YouTube video of this recipe click the link below.
Recipe
Serves: 2
Ingredients:
• 1 kg potatoes
• 300 g plain flour
• Salt
Sauce:
• 150 g butter
• Fresh sage leaves
• 100 g gorgonzola cheese
Boil whole, unpeeled potatoes until tender (15-20 minutes depending on their size). Drain and allow to cool until you are able to hold them. Peel potatoes. Using a mouli or ricer, mash the potatoes finely directly onto the bench. Sprinkle with salt.
Work in about half of the flour using the heel of your hand. Keep adding flour until the flour is incorporated and the dough is not too sticky. The faster you do this, the lighter the gnocchi.
Roll dough into a long sausage, about the diameter of your thumb. Cut into 1-2 cm sized pieces.
Roll each piece over the back of a fork, or across a gnocchi board to add the ridges.
Bring a large pot of salted water to the boil. Adjust to a simmer and then gently add the gnocchi. As they rise to the surface drain and serve with your favourite sauce.
Whilst the water is coming the boil, gently melt the butter. Add sage leaves. When the gnocchi is cooking, add the gorgonzola to the butter and stir gently to melt it.
To finish, add the drained gnocchi to the sauce and toss to coat each morsel.
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