The Best Ever Gnocchi Nick DiGiovanni’s gnocchi recipe from Knife Drop was my starting point, but
after making it ten times, I’ve refined it into something uniquely my own. By baking the potatoes instead of boiling them, I’ve ensured a fluffier texture every time. I go light on the flour to keep the gnocchi as tender as possible. I love to serve these with a browned butter and sage sauce, topped with a generous shower of freshly grated Parmesan. Serve 3: cooking time 1 hour 40 mins 1. Preheat the oven to 200˚C. Bake potatoes until tender (approx 1 hour).
Ingredients 900g russet potatoes 1 large egg 100g plain flour pinch of salt freshly grated nutmeg sunflower oil 3 egg yolks 70g browned butter,
2.When potatoes are just cool enough to handle remove the skins and use a potato ricer to rice the potatoes into a medium sized bowl. Gently stir in the whole egg, then mix in the flour. Add salt and nutmeg to taste. 3. Lightly flour a work surface and knead the dough for 1 minute or until smooth, dusting with flour to prevent sticking. Roll the dough into a long, uniform log about 1.25cm thick. Cut into 1.25 cm segments, then pinch the edges so they look like little pillows. Transfer to two parchment-lined baking sheets, spacing them out. 4. Bring a large pot of salted water to a boil and gently slide the first tray of gnocchi into the pot. Once they float, count slowly to 30 before removing them. 5.While the first batch of gnocchi boils, heat the oil in a large nonstick frying pan over medium-high heat. Using a slotted spoon, add the gnocchi directly into the hot pan (BE CAREFUL THE OIL WILL SPLATTER). Cook, untouched, for 3 minutes or until each pillow of gnocchi gets a light golden- brown crust on one side. Repeat with the remaining gnocchi. 6. Divide the gnocchi evenly among the three plates and arrange into a small nest. Place the unbroken raw egg yolk into the centre of each nest. Spoon the hot brown butter over the top and give a generous shower of parmesan. Just before serving, break the egg yolk and mix with the browned butter to create a nutty, flavourful sauce. ENJOY!
Benjamin Isaac Rhodes-Journeay (Credit to Nick DiGiovanni)
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