This is a basic gnocchi recipe, with an easy sauce. Over the next few weeks, I will share some other sauces/ways to transform these little fluffy potato pillows into delactable dishes. Next port of call, a gnocchi bake.
Once you’ve nailed the gnocchi itself, the imagination can run wild with flavour combos. They will be little sponges to whatever you work with + absorb all the deliciousness.
800g red potatoes *unpeeled
180g gluten free plain flour
2 free range eggs
1/2 cup organic butter
2 garlic clove minced
good handful baby spinach
1 tbsp pine nuts
1/2 tsp dried oregano
fresh chopped parsley
parmesan grated *be generous
Scrub the potatoes + place whole in a large saucepan filled with cold water. Bring to the boil + then simmer until the potatoes are tender (I’d suggest checking at around 20 mins). Drain + peel. This is easiest whilst they are still hot. You can use a small sharp knife. Don’t burn your fingers!
Run the cooked potatoes through a potato ricer and into a large bowl. Leave to cool. I cook mine in the morning + leave until the evening to prepare.
Make a well in the center of the cooked potatoes. Break the eggs into a bowl + whisk them lightly with a fork. Pour eggs into the well of potatoes. Mix/incorporate using a spoon.
Add about 3/4 of the flour + mix. Bring it together with your hands. With the left over flour, dust your surface. Place your gnocchi mixture on top. Shape into a large log, incorporating a bit more of the flour on the surface. Don’t overwork your dough.
Separate the log into 6 even pieces + roll out into thin logs. Cut into 1cm gnocchi. Cover with a tea towel.
Add butter + garlic to a frypan. Cook over a medium heat until the butter is melted. Cook an additional 5 mins until butter is slightly browned. Stir occasionally. Add the spinach + pine nuts. Wilt the spinach through. Remove from the heat + stir in herbs/pepper.
Heat a saucepan of salted water on a low and steady boil. Drop in small batches of gnocchi and scoop up with a slotted spoon as soon as they float. They don’t take long! Maybe a minute or two. Don’t cook them all at once.
Place on warmed plates.
Drizzle the burnt butter sauce over the gnocchi + top with parmesan + additional parsley.