Toughest Cowboy

Living in a Food Loving Household

Homemade Gnocchi (with Pesto and Peas)

I had my mum over recently for the toddler’s birthday and one of things that happens when she’s over is that we end up making seemingly endless trips to my local supermarket, so much so that she has renamed it my ‘larder’.

I had some leftover pesto in the fridge this morning and quite fancied it with gnocchi for lunch, but the thought of having to get the child dressed, push him to the supermarket on his new trike (probably with a pitstop in the park), coupled with the fact I’d been going there twice a day for the last week, was all a bit too much for me so I decided to give homemade a go.

They were surprisingly easy to make; they did take a bit of time but in that relaxing, methodical kind of way and the end result was so much lighter and tastier than the supermarket version.

Gnocchi

I did originally intend to involve the toddler in this as I thought it would make a good cooking activity for kids, but he wasn’t keen and just wanted to play with his bus so chaos was kept to a minimum. The portion size below fed one adult and one toddler.

Ingredients

  • 330g potato, floury if possible
  • 1 egg, beaten
  • 100g plain flour

Peel and chop your potatoes and place them into a saucepan of cold water. Bring the water to the boil and cook the potatoes for ten minutes or until a knife goes cleanly through. Drain and allow to sit.

Clean and flour the work surface that you are planning to use, then using the smallest option on a potato ricer, rice the potatoes directly into the work surface. Make a well in the centre of the potato and pour the beaten egg into it. Add a couple of spoonfuls of flour and start to mix it together. (You’ll need to be quite quick here or the egg will escape). Continue adding flour and kneading until the ‘dough’ no longer sticks to your hands or work surface. You may not need to add all the flour, that’s fine, keep it for flouring the surface during the next stage.

Sprinkle a bit more flour onto your work surface and take about a quarter of the dough. Roll it out into a sausage shape about an inch thick then cut into centimetre thick slices. Flour your thumb (weird, I know), then take each slice, bend it over your thumb and press the back of a fork into it. Place each gnoccho (I looked it up!) onto a lightly floured plate and continue until all the dough has been transformed into gnocchi. I then put mine back in the fridge to firm up a bit before using.

When you are ready to cook them, bring a pan of water to the boil and start cooking the gnocchi. It’s best to do in batches to avoid them sticking together, I did mine in four batches. Cook each batch for two minutes, or until all the gnocchi have risen to the surface and remove with a slotted spoon. When all the gnocchi have been cooked, chuck them all back in for thirty seconds then drain and serve with your choice of sauce. We had ours mixed with 2 tablespoons of pesto and a good handful of peas. Well I did, a certain someone’s still a pea phobe.

I have to say that I enjoyed the gnoccho even more than this amazing spinach lasagne that I made the other day.

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