Irish Independent - Weekend Magazine - - Recipes -

Some­times you come across pick­led wal­nuts on a dusty shelf, as a kind of odd­ity. How­ever, there’s noth­ing odd about the flavour — it is a won­der­ful com­bi­na­tion of sweet and tangy nut­ti­ness. In this recipe it pairs beau­ti­fully with moz­zarella and a herby dress­ing. Mak­ing gnoc­chi is so sim­ple, it is a shame any­one buys them pre-made.

Serves 4


500g floury pota­toes, such as Maris Piper

125g Ital­ian Tipo 00 flour, plus ex­tra for dust­ing

4 buf­falo moz­zarella balls

2 pick­led wal­nuts, sliced

2 tbsp grated pecorino

Green herb and lemon dress­ing ( see be­low left — use the full quan­tity from that recipe)


1. Peel the pota­toes and boil them in salted wa­ter for around 30 min­utes un­til cooked through. Drain, then use a wooden spoon to push the pota­toes through a fine-mesh sieve into a bowl.

2. Gen­tly sprin­kle the flour in batches into the mashed potato, fold­ing through to com­bine each time un­til you are left with an elas­tic, dough-like mash.

3. Lightly flour a board and roll the dough out into long sausages, roughly the cir­cum­fer­ence of a butcher’s sausage. Cut the sausages into 3cm pieces and place on a floured plate or tray un­til ready to use. Cover with cling film so they don’t dry out.

4. Bring a large, heavy-bot­tomed saucepan of salted wa­ter to the boil and cook the gnoc­chi in batches, 10 or 12 at a time, so you don’t over­crowd the pan. 5. The gnoc­chi cook quickly — you will know they are ready­when they float and bob on the sur­face of the wa­ter. Drain on pa­per tow­els when done. 6. Di­vide the gnoc­chi into bowls, then tear over the moz­zarella into large pieces. Sprin­kle with the sliced pick­led wal­nuts and grated pecorino, and driz­zle gen­er­ously with the green herb and lemon dress­ing. The Curra­binny Cook­book

by James Ka­vanagh and Wil­liam Mur­ray, with pho­tog­ra­phy by Bríd O’Dono­van, is pub­lished by Penguin Ire­land at £20.

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