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Raidis Estate

Raidis Estate
 
2 March 2020 | Raidis Estate, Raidis Recipes | Raidis Estate

Potato Gnocchi delight

 

Hello Autumn, we are excited to see you again. Boy did you swing around fast!

 

There is not much better than handmade potato Gnocchi to get you excited about life!

 

Pasta is one of life's greatest gifts in our opinion and pairs perfectly with a delicious glass of Cabernet Sauvignon or Shiraz.

 

This recipe is just for the Gnocchi and can be paired with a pasta sauce of your choosing.

 

What you’ll need:

 

4 medium russet potatoes

1 teaspoon salt, plus more for the water

1 teaspoon pepper

1 egg

1 ½ cups all-purpose flour (190 g), extra to dust

2 tablespoons butter, for pan-frying

Sage leaf

 

 

Method:

 

Add the potatoes to a large pot of cold salted water. Bring the water to a boil and cook for 20-25 minutes. Drain the potatoes and set aside until cool enough to handle but still warm.

 

Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well.

 

Make a well in the centre of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.

 

Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into four parts.

 

Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.

 

Bring a large pot of salted water to a boil and add the Gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.

 

In a pan over medium heat, melt butter and add the sage. Add the Gnocchi and toss until lightly golden.

 

Enjoy!

 

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