So ever since I made ricotta gnocchi (recipe here) I have been itching to try the potato version. However what with my busy yet fabulous life as an international partygirl I havent had the time to make it. In fact I have been neglecting the blog rather a lot this week. It’s not that I havent found the time to eat, I have! The scales would certainly agree with me on that one. I just havent had much time to write or cook. God knows what I have even been doing except lying on the sofa, eating pizza, feeling sorry for myself and watching Downton Abbey.
Anyhow I’ve decided to to pull myself together and get this show back on the road. A professional eater like myself can’t be put off by a lousy 2 day hangover. So last night I rolled my sleeves up and got to work on this delicious pan-fried gnocchi. I boiled the gnocchi first and was fairly pleased with the results. They had a wonderful pillow like texture but I thought they needed something more. I recalled that when I worked as a waitress at a fancy restaurant that they fried them. So I thought that I too would give it a go. I ask you what food out there isn’t improved with the addition butter?
Sorry if this recipe is a little vague. I’m not usually one for all that measuring malarkey but I tried my best to get you the exact measurements I used. Obviously potatoes are not all the same size so its difficult to weight them, you may also need more or less flour. I think this is just one of those things you can just tell by looking at it and tasting it. So just give it a try, mine came out really well and it was the first time I had made it.
8 medium potatoes
4oz of flour
1 teaspoon of salt
1/2 teaspoon of black pepper
Peel your potatoes then boil them in salted water until they are cooked and soft in the middle but not falling apart. Drain the potatoes and leave them to cool. I spread them out on a chopping board to speed this up. You want all of the water to evaporate from the potatoes so they dont make the gnocchi mushy. When they have cooled you can grate them into a bowl. I used my parmesan grater for this as it’s finer. You can use a potato ricer too if you have one. Add the salt and pepper to the potatoes and mix. Then stir in the beaten eggs to the potato mixture. It should look pretty much like mashed potato at this point. Now it’s time to start adding in the flour. You should do this by adding a couple of tablespoons at a time, then mixing them in and adding more until it starts to look a little bit like dough. Once its like dough, take a handful and roll it out on a floured surface into a sausage shape that’s about 1 inch thick.
If it doesn’t roll then you probably need more flour in the mix. Cut the sausage into once inch chunks. If you have more of a creative streak than me you can run the fork down the side of them to create little groves to catch the sauce. However when I tried this they just got a bit squashed and I preferred the look of the squared ones.
Now test them by cooking small batches in boiling salted water. They should only take a minute or two to cook. They are done when they float at the top. My first batch tasted light and fluffy but still too much like potato so I added more flour and tried again. The second batch were much better. I continued like this until all the gnocchi were done and left them to drain in a colander. Heat up a table-spoon or two of olive oil and a large knob of butter. Fry the gnocchi in small batches for a few minutes until they are lightly golden brown and they have a thin crust on the outside. Serve with your favorite sauce and top with grated Parmesan and ricotta. Voila a deliciously easy Italian treat.