This simple gnocchi recipe is from our chef Martin from Diemersdal Farm Eatery’s cookbook. It’s made from potatoes, flour, and egg. Serve them tossed with butter as a side dish or with your favourite pasta sauce for a main course.
Ingredients (Serves: 5-6)
- 6 – 7 medium potatoes (+-1 kg)
- 200 g pasta or cake flour (450 ml)
- 2 ml salt
- 2 ml white pepper
- 2 large eggs
- Canola Oil
- Olive Oil
- Spray & Cook
Cover potatoes with salt and oil , then bake potatoes in their jackets for 80 minutes or until an inserted knife comes out cleanly with just a little resistance.
Cut in half and push through a sift, so that it is a very fine consistency.
Weigh out 900g of mash and mix in the flour, salt, pepper and egg to a manageable but warm and soft dough, adding more flour only if necessary. Do not over mix!
Working on a well-floured work top, roll the dough into many 2cm thick sausages, and then cut off 3cm pieces. *Tip – one can use a piping bag with a big nozzle to create the thick sausages.
Cover the mash mixture with flour.
Set aside on a floured tray until all the dough is used.
Drop about 10 at a time into salted boiling water, and when they rise to the top, after about 10 – 15 seconds, remove with a slotted spoon into to ice water, to cool down and remove. Continue with more.When cooking is complete, drizzle over olive oil so that it does not stick together. *Tip – one can keep the gnocchi in the fridge for 4 – 6 days.
Warm a pan, add Spray & Cook and bit of oil and add Gnocchi to pan. Fry till slightly brown on each side and remove.
Serve with your favourite pasta sauce or include the following: Goats cheese, Asparagus, Grilled Cherry tomatoes, Grilled onions, Pea Puree, Chimichurri and a Basil-infused Cream.