How to make: super-easy gnocchi

It’s always been in my mind that gnocchi is nightmarish to make – I tried it once in my 20s and swore never again because it was such a palaver. So, until recently, it was on the list of dishes I never attempted at home and always ordered out, like chilli crab, salt & pepper calamari and roast duck …

But this gnocchi recipe is dead easy. It’s also been rated as one of Sprog 2’s all-time favourite dishes Mummy makes.

The secret to its ease is using leftover mashed potato. Next time you make a batch of mash, double it and cook some gnocchi the next day.

The recipe is part of a blog I wrote this week at Village Voice, called 3 More Ways With Leftover Mash, a sequel to 3 Ways With Mashed Potato.

To see the rest of my mash repurposing ideas, go to …

http://blogs.kidspot.com.au/villagevoices/3-more-ways-with-leftover-mash/

How to make: super-easy gnocchi

• 1 tbsp salt
• 2 & 1/2 cups leftover mashed potatoes
• 2 eggs, lightly beaten
• 2 cups plain flour

Bring a large pot of water – with a heaped tablespoon of salt added – to the boil. Push the mashed potatoes through a sieve or ricer into a bowl. Stir eggs through. Add one cup of the flour and mix with the fork. Add enough additional flour to make a moist, but firm dough (a bit like playdough in consistency).

Don’t over-mix the dough or gnocchi will become tough. Turn dough out onto a lightly floured surface, and shape into a ball. Divide ball into 6 pieces.

Roll the pieces into logs, and cut into 3cm pieces. Pick up each piece, and press it onto a fork with your thumb, then roll it off. Mine are a bit square, gently fashion yours into an oval shape if you prefer. Or go all modern and just boil them in their initial “pillow-like” state after you initially cut them.

Drop the gnocchi into the boiling water, and cook them until they float, stirring once or twice to make sure they don’t stick to the bottom of the pot. Drain.

NOTE: The gnocchi can be frozen after boiling. Rinse with cold water, drain, and arrange in layers on baking paper in a plastic container and freeze. When needed, pop them frozen into a pot of boiling water and cook as above.

2 gnocchi sauce ideas …

Creamy pesto sauce

I’ve been a bit wary of pesto around finicky Sprog 2 but she loved this sauce.

• 1 bunch of basil, leaves only
• 1/3 cup grated parmesan
• 1 tbsp raw pinenuts + 1 tablespoon toasted
• 1/2 cup olive oil
• 1 tsp lemon juice
• 1 cup cream
• 2 roma tomatoes, seeds removed and finely chopped

METHOD: In a food processor, combine basil, parmesan, lemon juice and pinenuts. Add olive oil in a drizzle until pesto forms. Bring cream to a gentle simmer in a pan. Stir through pesto and remove from heat. Serve over freshly cooked gnocchi, sprinkled with diced tomato and toasted pinenuts.

Gorgonzola sauce

I’m cooking this little heart-clogger next week.

• 1 cup single cream
• 200g gorgonzola, cut into chunks
• 1/2 tsp chilli flakes (optional)

METHOD: Place the cream and chilli flakes (I add these to cut through the richness of the gorgonzola, but they’re not essential) in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss freshly cooked gnocchi in the sauce and serve.