The Sunday Telegraph (Sydney) - Stellar - - Contents - by Donna Hay

Po­tato gnoc­chi.

``mas­ter this sat­is­fy­ingly sim­ple italian clas­sic´´

T his sat­is­fy­ingly sim­ple Italian clas­sic makes for a flavour­filled lunch or din­ner.

1kg rock salt 1kg starchy pota­toes, scrubbed

plus ex­tra to serve 2/ 3 2 egg yolks

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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