This is my 6th posting for
from 'Cook with Jamie: My Guide to Making You a Better Cook'
page 112: basic recipe for potato gnocchi
page 116: Herby gnocchi with rocket (I used arugala) and butter sauce
zest of one lemon and grated Parmesan cheese
|Jamie Oliver's Herby Potato Gnocchi with Butter Sauce|
Above: Tonight's dinner: Gnocchi with pan fried salmon, diced celery and carrot in cream sauce
serves 6: (basic potato gnocchi)
6 medium potatoes (I used 10 baby potatoes)
½ a nutmeg, grated (or 1 tsp dried nutmeg) (omitted)
1 teaspoon salt
1 egg yolk
1-2 handfuls of plain or tipo 00 flour or semolina flour (I used APF)
Add: finely chopped rocket or whatever herbs you like (I used arugala)
Jamie's tip: "Proper potato gnocchi are made from mashed potato, flour, egg and seasoning - nothing else. The secret to making good gnocchi is to get the potato as dry as possible - this means that less flour is needed to bind the mixture together and this in turn gives you a lighter end product"
Thus in my medium thermal pot: In goes scrubbed baby potatoes, add just enough water to cover, bring up to boil for couple of minutes, transfer to insulating pot. An hour later, I am ready to make GnOcCHi!!
Peeled the baby potato, mashed them up with a fork. Add ground pepper, handful of flour, 1 egg yolk and finely chopped arugala. Knead dough into thumb thickness logs, cut into inch lengths. Pop them in boiling water in batches. When they float, they are ready! Drain well and set aside.
nob of butter
splash of water
salt & pepper
zest of 1 lemon
Heat a frying pan. Melt the butter with a pinch of salt and pepper. Once butter melted, add stock or water and shake the pan in a circular motion until sauce looks like a loose custard. Take off the heat, add lemon zest and a handful of Parmesan. Drain the gnocchi, tip them into the butter sauce and gently toss. Scatter the whole rocket/arugala leaves over gnocchi.