Wednesday, October 26, 2016

Gnocchi



They say you have to be an Italian grandmother to make light, pillowy gnocchi. Now that's the kind of statement that keeps you from trying out making your own potato gnocchi. But I happened to have some boiled potatoes at hand and an extra hour to kill so I finally gave the recipe a shot. And won't I surprised at how easy it turned out to be. Plus for a first attempt, not bad at all.

So go ahead, boil a potato or two and give Italian grannies some competition in the gnocchi department. You can also make your own tomato sauce (and the recipe for that follows) but this gnocchi will be equally good tossed in some butter and herbs or mixed with some creamy alfredo if that's more your thing.

Ingredients
For gnocchi
2 potatoes, boiled
3 tbsp plain flour
salt and pepper to taste
For tomato sauce4 tomatoes
1/2 cup tomato puree
1 tbsp apple cider vinegar
1/2 tbsp oregano
1 tsp red chilli flakes
1/2 tsp garlic powder
salt and pepper to taste
10-12 basil leaves

The sauce takes longer to cook so lets start with that. Peel the tomatoes - you do that by blanching them in boiling water for 30 seconds, then putting them in cold water so the peel just slides off. Quarter the peeled tomatoes, take out the seeds and puree the deseeded slices in a blender. Put the puree in a saucepan alongwith canned tomato paste/puree, vinegar, oregano, chilli flakes and garlic powder. Add 1 cup water and bring the whole mix to a boil. Then reduce the heat to a simmer and let the sauce cook on its own for 45 minutes to an hour until it is reduced to a consistency you like. Add salt and pepper to taste. Mince half the basil leaves and mix into the sauce, reserving the rest for garnish.

Time for gnocchi now. Peel the potatoes and grate/mash them. Add salt and fresh ground pepper. Add 2 tbsp flour and knead lightly until you have a dough. You might need to add some more flour, depending on your potatoes. Just mix until the potatoes and dough are combined, taking care not to handle the dough too much. Divide the dough into two halves and roll each half into a rope about 1/2 inch thick. Cut off 1 inch pieces of the rope and press each against a fork to create indentations on your gnocchi.

Boil water in a saucepan and add 1 tsp salt to it. Drop gnocchi into boiling water 5-6 at a time. They will rise to the top in 2-3 minutes; keep cooking for around a minute after that. Remove with a slotted spoon and pop straight into the simmering sauce. Mix lightly until the gnocchi are coated with the sauce. Serve garnished with basil leaves and if you like, parmesan cheese.

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