Gnocchi was always one type of food which puzzled me when cooking. I was never won over with boiling them, then through a bit of research I found the epic solution, frying! They go really crispy and soft in the middle. Stop backing away…. when I say frying I mean a tbsp or 2 of oil in a pan, not deep frying. I love serving them with pesto and rocket leaves, making it a lovely hot salad on a spring day.
- 1 white potato cut into chunks
- 1 sweet potato cut into chunks
- 1 garlic clove diced finely
- 1 egg yolk beaten
- 1 tsp Nutmeg
- 300g plain flour
- 20g Parmesan
- 20g pine nuts
- A bag of fresh Rocket leaves
The night before:
- Boil the potato until tender.
- Mash them in a bowl until smooth.
- Mix in egg yolk, Nutmeg and garlic until combined.
- Add in flour and mix until a dough like mixture forms.
- Sprinkle flour on the counter and turn out dough.
- Knead until smooth.
- Divide dough into small fist size portions.
- Roll each portion into a thin long sausage and cut into 2cm chunks.
- Make a light indentation on each chunk by pressing down a fork which will allow the pesto to stick to the gnocchi.
- Place grease proof paper on a tray and arrange the gnocchi on it spaced evenly.
- Leave in fridge overnight to firm up.
- Heat up oil on saucepan and ensure it is smoking hot.
- Fry gnocchi on each side until brown.
- Toss the fried gnocchi with pesto, rocket, Parmesan and pine nuts.
Each time I serve this, my eyes are bigger than my belly and I always eat too much. It is a very filling meal so serve smaller portions than normal. This meal should cater for 2 people.