“My Gnoc­chi”


Exquisite Taste - - Up Close & Personal -


• Gnoc­chi:

• 2kg large rus­set or de­siree po­ta­toes

• 2 egg yolks

• 100g parme­san cheese

• 300-400g baker's flour

• Tomato Sauce:

• 2kg very ripe toma­toes (Roma, cherry and grape)

• 200ml dry white wine

• 1 tsp salt

• 1 tsp cas­tor sugar

• 30g basil leaves at­tached to stem



1. Bake po­ta­toes at 180-200C for 1.5 to 2 hours, un­til the skin starts to crisp and a knife pushes eas­ily into the cen­tre. 2. Cut po­ta­toes in half and scrape out soft flesh. Grate in a Mouli.

Tip: If you don't have a Mouli, use a grater, but you'll need to grate quite quickly or the po­ta­toes can turn into thick goo!

3. Lightly flour a clean sur­face and spread out the grated potato. Finely grate parme­san onto potato, then add the two egg yolks.

4. Slowly mix all in­gre­di­ents to­gether, adding a lit­tle flour with each turn, un­til gnoc­chi dough is smooth and no longer sticks to the bench. Ap­prox­i­mately 6 mins.

5. Di­vide into 10 even-sized por­tions. Roll each with a lit­tle flour into long threads un­til about 1.5cm in di­am­e­ter, then cut into 1cm lengths to cre­ate pil­low­shaped gnoc­chi.

6. Once you have 2-3 threads, blanch gnoc­chi in boil­ing salted water for about 1 minute.

7. Re­fresh gnoc­chi in iced water be­fore strain­ing. Toss in a lit­tle olive oil and set aside in the chiller un­til needed.

Tomato Sauce:

1. Cut the toma­toes into 1cm pieces and place in a bowl.

2. Add white wine, salt, sugar and basil. Crush and mas­sage the toma­toes with your hands to mix flavours to­gether. 3. Mean­while, in a heavy-based pot, heat olive oil on high heat un­til very hot. Toss in the tomato mix­ture and cover. Stir ev­ery minute or so to help toma­toes break down slightly.

4. Take off the heat and keep warm.

To serve:

1. Heat a heavy-based skil­let and add a

small amount of olive oil.

2. Sea­son the gnoc­chi with sea salt and pan fry un­til golden brown on both sides and slightly crispy.

3. Take pan off heat and add 2 large spoon­fuls of tomato sauce to the pan. Toss 2-3 times and plate im­me­di­ately. 4. Gar­nish with fresh basil leaves and olive oil on the side.


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