Gnocchi

6 months ago

Gnocchi, or if you will, “Small pillows of delight”. One of my all time favourite dishes. The sweetness from the potatoes in contrast to a buttery, caramelized surface is just !!! Also, they require a lot less than making your own pasta does. And I dare say it gives you double the pleasure? Just don’t forget to salt the water properly and use enough butter when frying. So as per request on instagram I’m now publishing the recipe here.

Gnocchi

serves 4

the dough
400g potatoes (I used Amadine bcs love the flavour but a mealy one works fine)
180g (3 dl) wheat flour
60g (1 dl) durum flour 
1 egg
1/2 tbsp olive oil
pinch of salt

For frying
butter
olive oil
sage

black pepper
parmigiano/pecorino

Boil the potatoes in lightly salted water until soft (15-20 min ish, depending upon size). Peel and press trough a potato press. Mix flours and salt and place in a wide bowl or on you kitchen counter, make a hole in the middle and add potato, egg and olive oil.  Pinch together and then knead until you have a smooth dough, add a little more flour if too sticky.

Divide the dough into 6-8 pieces and roll out to lengths, ca 1 cm in diameter. Cut the lengths in 1 cm slices and place on a well floured tray/plate (make sure the gnocchi is spread out, if stacking or touching the will stick together. Continue with the rest of the dough. Add durum flour as you need to prevent from sticking.

Bring a large pot of water to the boil, add plenty of salt and boil the gnocchi in batches (maybe 20 at at time?), they are ready to be picked up with a perforated ladle when they rise to the surface. Keep going until you’ve boiled it all. The pre-boiled gnocchi can be stored in the fridge and fried another day, but best eaten at once ofcourse.

Fry with a good amount of butter and olive oil and a handful of sage leaves, in a pan until golden. Don’t stir too often as this will impede the caramelization process.  Serve with black pepper and pecorino/parmigiano. I added som aparagus I needed to finish, but really they are superflous.

Gnocchi
Gnocchi
Gnocchi
Sofia Hellsten

Sofia Hellsten

Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.

Instagram | @shellsten
Website | www.s-hellsten.com 
Mail | hellsten.sofia@gmail.com