Title: Gnocchi - two ways
Broadcast: Episode 4, 22nd July 2018
Presenters: Theo Kalogeracos

A great dish to dish to get the kids in the kitchen with and enjoy with the family, and the best thing is you can enjoy it two ways!

Sage Butter Gnocchi
Serves - 4

Ingredients

• 1 kg Potatos
• 2/3 of a cup of plain flour
• 1 Egg
• 1 cup of Parmesan
• 1 tbsp Butter
• 5-6 Sage leaves
• 2 cloves of garlic
• Salt and pepper

Method

• Bring a large pot of water to the boil and place the potatoes in the boiling water for approximately 15 minutes or until they are cooked through.
• Remove from the water, peel off the skin (it is important to leave the skin on the potato so as it does not absorb any water) and mash the potato to a smooth consistence.
• Place the smooth mash in a bowl and add the egg, parmesan and a pinch of salt and pepper.
• Dust the bench top with some flour and place mixture on the bench tip and add the flour. Mix until it is pliable enough to roll out into a thin roll.
• Cut the roll into 2cm wide pieces – Each Gnocchi should be roughly 2 x 2cm.
• Bring a small pot of water to the boil, add Gnocchi to the water and once they rise to the top scoop them out with a slotted spoon – repeat until all the Gnocchi is cooked.
• In a pan add the butter, smashed cloves of garlic and sage leaves and once it starts to foam add the Gnocchi to the pan, tossing until the Gnocchi is totally covered in the butter and slightly toasted.
• Serve with some shaved Parmesan, pouring the remaining butter and sage sauce over each dish and a light sprinkle of cracked pepper and salt.

Vanilla Gnocchi with chocolate and Raspberries

• 1 kg Potatos
• 2/3 of a cup of plain flour
• ½ tsp Vanilla extract
• ½ tsp cinnamon
• 2 tbsp sugar
• 1 egg
• 1 tbsp Butter
• 50g Almond slivers, lightly toasted.
• 1 Punnet of Raspberries
• 1 cup of Chocolate Sauce.
• Icing sugar to dust.

Method

• Bring a large pot of water to the boil and place the potatoes in the boiling water for approximately 15 minutes or until they are cooked through.
• Remove from the water, peel off the skin (it is important to leave the skin on the potato so as it does not absorb any water) and mash the potato to a smooth consistence.
• Place the smooth mash in a bowl and add the egg, vanilla, cinnamon, sugar and mix together.
• Dust the bench top with some flour and place mixture on the bench tip and add the flour. Mix until it is pliable enough to roll out into a thin roll.
• Cut the roll into 2cm wide pieces – Each Gnocchi should be roughly 2 x 2cm.
• Bring a small pot of water to the boil, add Gnocchi to the water and once they rise to the top scoop them out with a slotted spoon – repeat until all the Gnocchi is cooked.
• In a pan add the butter and once it starts to foam add the Gnocchi to the pan, tossing until the Gnocchi is totally covered in the butter and slightly toasted.
• Serve with the Raspberries, toasted almonds and a generous drizzle of Chocolate sauce. A dollop of Ice-cream wouldn’t go astray either if you like and lastly sprinkle with the toasted almond slivers and a dust of icing sugar.

With thanks to,