The next batch I only rolled out enough gnocchi to cook for tea and kept the dough wrapped in clingfilm in the fridge overnight. I rolled out the rest the next day but it was rather sticky and needed a lot of flour. I still had a few extra gnocchi leftover which were so sticky that I left them out to dry a little but never had the energy the next night to cook them.
- Sylvia and I were playing 20 Questions. She gave me a clue that the object was used on the border of countries. Finally I gave up. The answer was sunglasses. The border of countries she was referring to was beaches!!!!
- I only do sewing if absolutely necessary. However, I was very glad I stitched up a small hole in my bathers recently. When I was at the pool the next day, a woman in the pool asked me to get her towel for her before she got out because her swimsuit had a rip in it.
- A few weeks back I went to collect Sylvia from school and as I walked past the principal's window a shoe landed in front of me. I looked up at the window to see a huge hole had appeared and for those with a detective's curiosity, the glass had fallen on my side of the window.
I am sending this to Chris at Thinly Spread for Pasta Please, the event for bloggers to share pasta recipes.
More gnocchi recipes on Green Gourmet Giraffe:
Baked gnocchi with radicchio, gorgonzola and walnuts
Gnocchi with Mexican corn (v)
Panfried gnocchi with cauliflower and peas
Walnut and tomato pesto with gnocchi, broccoli and feta
More gnocchi recipes elsewhere online:
Baked gnocchi - A Wee Bit of Cooking
Gnocchi (and useful advice) - Not Quite Nigella
Kabocha pumpkin gnocchi with walnut pesto - weird combinations
Pesto soup with gnocchi, beans and greens - PPK
Purple gnocchi - Eat Almost Anything
Skillet gnocchi with chard and white beans - Eating Well
Tomato, aubergine and gnocchi bake - Tinned Tomatoes
Adapted from The Art of Doing Stuff
2 cups truffle mashed potato*
1 cup flour*
seasoning, if required*
Mix mashed potato, egg and about half the flour. Add in remaining flour until the dough is no longer too sticky to handle. Cut dough into about 4 parts and roll into a long sausage on a well floured surface. Cut into 1.5cm pieces. Roll each piece in a small amount of flour to remove the sticky ends and made a dimple with your finger. Place on a well floured surface until ready to use. (Or at this stage gnocchi can be stored in baking paper lined tray either in the fridge if not using for for a few days or in freezer to harden up before putting in a bag.)
Before cooking gnocchi, have on hand a slotted spoon, a colander to put cooked gnocchi in and if serving hot, a sauce to serve with it. To cook gnocchi, bring a big saucepan of salted water to the boil and gradually drop about a quarter (or less) into the pot gradually. If you drop them all at once it will cool the water to quickly. When gnocchi is cooked it will rise to the surface. Scoop out with a slotted spoon and put in a colander to drain. Either serve hot with sauce or fry or bake with a sauce.
*NOTES: The amount of flour needed will depend on your mashed potato - I like a lot of milk in mine so even with a cup of flour the dough was workable with a lot of flour but still slightly sticky. I also seasoned my mashed potato and added a tablespoon or two of truffle oil so no additional seasoning was required. I served mine with a lentil bolognaise one night and a pesto another.
A variation on the above gnocchi
2 cups red mashed potato
1 cup flour
2-3 tbsp aqua faba
seasoning, if required
See Truffle Gnocchi recipe above for method and notes.
On the Stereo:
The Sound of White: Missy Higgins