Crispy Potato Gnocchi

Crispy Potato Gnocchi
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Crispy Potato Gnocchi with fresh spinach basil pesto.

 

Gnocchi

  • 2 large potatoes about 500g of floury baking variety
  • 1 cup Edmonds standard flour, plus some for working dough
  • ½ t salt
  • 1 pinch Greggs nutmeg (optional)
  • 1 T butter
  • 1 T Olivani Olive oil

1. Boil potatoes with their skins on for 20-30 mins until fork tender. The skin helps the potato not absorb too much water.

2. Boil for about 20 mins until fork tender. Don’t over boil as this will cause the potatoes to become mushy and too wet.

3. Drain well in a colander.

4. Once cooled enough to handle, peel the potatoes and remove any brown spots.

5. Grate the potatoes then spread them out in a thin layer on the bench allowing them to cool completely.

6. Sprinkle the flour, salt and nutmeg over them, and using your hands, bring the mixture together from the edges. Knead gently until it starts to form a dough.

7. If the dough feels dry, keep kneading to draw out more moisture from potatoes. If the mixture is too wet, add more flour 1 tablespoon at a time and keep kneading.

8. Test the consistency of your dough by pulling off a small piece and rolling it in your palms, it should hold it’s shape.

9. Once dough is the right consistency, roll it into ropes about finger thickness then cut into small pieces. Toss them in extra flour to prevent them from sticking together. At this stage you can use a fork to press lines into each one if you wish.

10. Pan fry over medium-high heat in butter and olive oil until crispy and golden, 2-3 minutes on each side.

11. Toss with pesto and serve with parmesan and optional prosciutto.

 

Spinach and Basil Pesto

  • ½ C packed spinach leaves
  • ½ C packed basil leaves
  • 2 T grated parmesan
  • ½  t Greggs crushed garlic
  • 3 T Olivani olive oil
  • 1 T toasted pine nuts
  • ½ T lemon juice
  • Greggs salt and pepper to taste

Blend the spinach, basil, pine nuts, parmesan, garlic, lemon juice, salt and pepper with 2 tablespoons of olive oil in a food processor until nearly smooth. Scrape down the sides as needed. Drizzle the last tablespoon of olive oil into the mixture while processing until smooth.


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