Comforting pillows of starch, drenched in a sage-butter sauce is enough to keep the winter at bay. Here’s another Meat Free Monday winner!
MISE EN PLACE (preparation):
- Prepare all the ingredients prior to starting to cook.
- Measuring cups and spoons.
- Large mixing bowl.
- Steamer (alternatively bring a pan to a rolling boil and then place a colander over the water,place the potatoes into the colander and cover with a saucepan lid and leave to steam this way – occasionally giving them a turn with a wooden spoon so they steam evenly).
- Large pot (for steaming potatoes).
- Potato masher / potato riser
- Rolling pin.
- Sharp, clean, kitchen knife.
- Wooden spoons.
- Large pot – for boiling gnocchi.
- Slotted spoon – for lifting gnocchi out of boiling water.
- Medium frying pan.
- Grater – for Parmesan-style cheese.
- Serving platter and gear for family style dining.
YIELD: 2 generous portions (gnocchi will be more, keep in fridge/freezer for later)
|3 Medium||Sweet potatoes; unpeeled||Approximately 560 g|
|2 Small/medium||Potatoes (preferably “floury variety); unpeeled||Approximately 400 g|
|300g||Plain Flour||2 cups (500ml)|
|To taste||sea salt and black pepper|
|Polenta flour; to roll||or plain flour works just as well|
|1 clove||Fresh Garlic; minced|
|2 Tablespoons||Walnuts / pine nuts; chopped||60ml|
|1 teaspoon||Dried Sage||Or 5 fresh Sage leaves; chopped|
|¼ teaspoon||Freshly ground Black Pepper||Pinch|
- Leave the potatoes (normal and sweet) unpeeled but give them a wash to remove any dirt and cut into equal sized medium chunks so they will cook at the same rate.
- Keeping the potato skins on keeps the potatoes fluffier in texture.
- Put the potato pieces over a steamer (see suggestion at Mise en Place) and steam for 25-30 minutes or until tender and cooked through when tested with a fork. Turn off the heat and remove steamer from the hot water and set aside for 5 minutes until cool enough to peel away the skin.
- When peeled, transfer into a medium-large mixing bowl and mash well so they are smooth and have no lumps. Season with a pinch of sea salt and pepper to taste.
- Allow to cool for 10 minutes.
- Beat the eggs in a small jug or bowl then stir the eggs into the mashed potato.
- Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).
- Turn out onto a lightly floured surface. Divide the mixture into six equal balls and roll each ball, one at a time, into a long even log/snake shape approximately 2 cm thick in width.
- Using a knife cut along the logs into equal pieces measuring approximately 2 cm long. You can lay these on a tray and chill until ready to cook.
- If freezing then this is the time to do so – chill dough in the fridge until firm. Then place in freezer bag or freezer proof container, this will last for two months.
- Bring a medium-large saucepan of water to the boil and add a large pinch of sea salt. Place in the gnocchi and cook for 2-3 minutes or until they just rise to the surface.
- Remove the gnocchi pieces with a slotted spoon. And drain in a colander.
For the Sauce:
For the sauce, heat the olive oil and fry the minced garlic until softened.
- Add the chopped walnuts/pine nuts to the pan and toast slightly.
- Remove the garlic and the nuts from the pan; add the butter to the pan and place back on the heat.
- Bring to a gentle sizzle for a minute. Once the butter is turning a light brown nutty colour. Add the sage (dried or fresh) to the butter and return the minced garlic and nuts to the browned butter.
- Add the well drained gnocchi, combine well and cook for 2-3 minutes so the flavours infuse together and the gnocchi is heated through.
Serve immediately with the grated cheese and a sprinkling of sea salt to taste.
Prepared, uncooked Gnocchi can be frozen for up to two months. To use; let the gnocchi thaw and submerge in boiling salted water.