Tuesday, February 01, 2011
Gnocchi - Its easy when you know how.
This recipe that I got from Chef Michael Smith is perfectly simple and is excellent.
The little gnocchi pillows just melt in your mouth, with the added extra, of brown sage butter
Sorry if you are on the Atkins, or watching the calories, stop here.
Otherwise carry on, you are in for a treat.
The Gnocchi is made from Kumara (Sweet potato)
No eggs just some oil to moisten.
There is a little trick rolling them down the fork and I haven’t got that right yet but I am on my way. This is not necessary but the ridges formed by the fork hold the sauce.
Has to be fresh sage but that is easy to come by. Sage is one of the herbs easily grown in pots. If I can do you can!
So here we go
Sweet Potato (Kumara) Dumplings (Gnocchi).
3 medium Kumara
1 cup flour plus extra for rolling out
2 tablespoons olive oil
1 tablespoon dried oregano
Sea Salt and freshly ground Black Pepper
1/4 cup unsalted butter
6 fresh sage leaves
Heat oven to 170C
Place Kumara on baking sheet and bake for about 1 hour till they are squishy
When they are cool enough to handle
Split open and spoon flesh into a large bowl
Add oregano, 1 cup flour. Salt, pepper and olive oil
Mash and knead everything into a dough
If the dough seems a bit wet add a little more flour
The trick is to add the least amount of flour to bring the Kumara into a workable dough
Turn out on floured board and roll into a ball.
Meanwhile bring a large pot of water to the boil
Salt the water liberally as you would for pasta.
Cut each sausage into 2.5 cm pieces
Toss them around in flour, to stop them sticking together
Drop them into the boiling water you can do about 10 at a time.
Cook them till they float to the surface about 2-3 minutes
In another pan melt butter over medium heat
Add sage leaves
Let butter brown and bubble
It will have a lovely nutty smell
Remove gnocchi from pot and place in sage butter
Continue and repeat with the rest of the gnocchi.
Look at these. So yummy
I had of course the Baked Kumara Skins
Popped them on a greased tray
There was leftover Pumpkin Risotto
Filled the skins.
There was also Sage Brown Butter in the pan
Too rich to eat the lot, over the Gnocchi
Warm the butter
Add 2 medium chopped tomatoes
Saute about 2 minutes
Add enough flour to make a roux
Season with S & P
and add water stirring while it thickens.
Let simmer for about 5 minutes
Pour over filled skins
Cover with grated cheese