A filling veggie supper that’s easy to make and delicious to taste for midweek meals.
Ingredients
Allergens marked in bold.
- 750g King Edward or Désirée potatoes
- 100g rock salt
- 2 eggs
- Sea Salt
- Pepper
- ¼ tsp nutmeg whole
- 150g 00 / bread flour (some extra for rolling)
- Garnish:
- ½ bunch Sage
- 75g butter
- 70g toasted pine kernels
- 100g pecorino
- Equipment:
- Potato ricer
Instructions
Put the rock salt onto a baking tray and place the potatoes on top. Drop into a preheated oven at 250° C Electric / 200° C CircoTherm® for an hour to cook and to draw out moisture. They’re ready when you can put a knife through.
Once cooked, allow to cool a little, then scoop out the potato and mash using a ricer.
While the potato is still warm, turn it out into a large tray and season with nutmeg, salt and pepper.
Next, make a well in the middle, whisk two egg yolks into the middle and incorporate using your hand in a claw shape with a circular movement. Once done, sieve 150g 00 / bread flour gradually into the potato and egg mixture. The key here is to go slow and not overwork the dough, avoiding activating the gluten too much, which will make the dough tough.
As it clumps together, turn it out onto the worktop and need into a smooth dough, it’s ready when it stops sticking to your hands or the surface. The dough is light and fluffy and has a bit of a spring in it. Next, shape it into a large lozenge.
Sprinkle just enough flour onto the surface, not too much, as you don’t want to dry the dough out. Cut wedges out of dough and roll into strips, rolling from the centre out to the edges.
Slice the strips into individual dumplings and finely dust with flour. Next, run the little dumplings along a fork to create ridges. These give the gnocchi their distinctive shape, allowing the sauce to hold onto them.
Melt the butter in a high-sided sauté pan. Once the butter is bubbling, throw in the sage leaves and allow them to crackle and pop. At the same time, blanch the gnocchi in salted simmering water. They are cooked when they float to the top. Drain and add to the sage butter.
Serve immediately and garnish with the pine nuts and some Tuscan pecorino cheese.
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