Donna Hay:

Tips for per­fect­ing a sim­ple Ital­ian clas­sic.

Sunday Tasmanian - Tassie Living - - NEWS -

This sat­is­fy­ingly sim­ple Ital­ian clas­sic makes for a flavour filled lunch or din­ner.

1kg rock salt 1kg starchy pota­toes, scrubbed Y2 cup (35g) finely grated parme­san, plus ex­tra to serve 2/3 cup (100g) plain flour, sifted, plus ex­tra for dust­ing 1 tea­spoon ta­ble salt 2 egg yolks pasta sauce (see tips and tricks), basil and cracked pep­per, to serve

STEP 1 Pre­heat the oven to 180°C. Place the rock salt on an oven tray, top with the pota­toes and bake for 1 hour or un­til ten­der and skins are crispy. Set aside to cool slightly.

STEP 2 Cut the pota­toes in half. Scoop the flesh into a medium bowl and mash un­til smooth. Add the parme­san, flour and ta­ble salt and mix to com­bine. Add the egg yolks and stir un­til the mix­ture comes to­gether.

STEP 3 Knead on a lightly floured sur­face for 1 minute or un­til a soft dough forms. Di­vide the dough into 4 x 30cm-long ropes. Cut each rope into 3cm-long pieces and set aside on a lightly floured tray. Cook half of the gnoc­chi in a large saucepan of salted boil­ing wa­ter for 5 min­utes or un­til they rise to the sur­face. Drain. Re­peat with the re­main­ing gnoc­chi.

STEP 4 Di­vide be­tween bowls, top with pasta sauce, basil, pep­per and ex­tra parme­san to serve. Serves 4.

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