Meatless Monday recipes are becoming some of my favourite recipes to test out in my kitchen. Especially since for some reason I am struggling to fit into my jeans at the moment, even though I don’t actually feel heavier clearly there is a problem. I have a plan so there is hope for me yet; smaller portions, indulge in “naughty weekends” and exercise more.
I love gnocchi, not the chewy dense kind, I love the light pillows of mash potato kind often described as soft dumplings. I figure potato gnocchi must be healthier than pasta since the main ingredient is potato so I was able to put my mind at rest when I went for seconds. I find that store bought gnocchi can be quite heavy, while making it yourself is great for your pocket since the ingredients are inexpensive, it is also deeply satisfying with its flavour and the fact that it is very filling.
Potato Gnocchi with Tomato-Basil Butter Sauce
Potato Gnocchi
I am not sure I am the best working with dough. I think it is because I am impatient and probably not gentle enough, so all I can say don’t be afraid of the dough. At one point during the process of making the potato gnocchi I was ready to throw it away because it was sticking to my hands and I was getting frustrated but the sauce smelled so good that it kept me motivated. Instead of giving up I coated my hands with some flour, dashed a little on the board, kneaded my dough some more and began rolling it out in between taking deep breaths. Next time you are having a dinner party you can add a touch of sophistication to the evening with this dish without too much stress. And if you are craving some meat, feel free to top the potato gnocchi with your favourite ragu.
Potato Gnocchi with Tomato-Basil Butter Sauce
Live, Love, Eat!
April x
- 1 large potato (1lb)
- ¼ cup egg, lightly beaten
- ½ cup all-purpose flour
- salt
- 163 g grape tomatoes (2 handfuls)
- 1.5 oz butter
- 6 large basil leaves
- 1.5 teaspoon minced garlic
- 1 tablespoon shallots, diced
- 1/3 cup white wine (optional)
- shredded parmesan cheese (optional)
- salt and pepper
- boil 1.5L of water
- chop potatoes (skin on)
- add salt to water and boil potatoes for 15 mins or until they slide off a fork
- While potatoes are cooking prepare other ingredients.
- Remove potatoes from boiling water with a slotted spoon and peel, discarding the skin and mashing potatoes with a fork or ricer about 4 at a time to make it easier. KEEP POTATO WATER!
- While the potatoes are boiling, over medium heat add wine and allow to cook until the smell of alcohol has gone (about 3 minutes). Then add butter, once butter has melted add shallots and garlic for another 3 minutes before adding tomatoes and covering for yet another 3 minutes. Remove from the fire and stir in the basil and set aside.
- By now the potatoes should have cooled but if not let them rest before adding the egg so that you do not end up with scrambled eggs.
- Sift the flour over the potatoes and knead.
- On a lightly floured surface roll out your gnocchi dough and cut into small pieces about 1 inches. (If you like you can roll gnocchi over a fork to create ridges or you can cook as is).
- Bring the potato water to boil along with another 0.5L of water, once boiling ferociously add gnocchi (I cooked them in 2 batches), once the gnocchi floats it is cooked, this will take about a minute.
- Remove from the water and add to the sauce to coat.
- Serve hot, sprinkle with parmesan cheese and cracked black pepper and a dash of salt.
