Winter is just around the corner and we all crave comforting family friendly dishes. When I notice Dutch Cream potatoes starting to roll into stores, I know it’s time to start making comforting, pillowy gnocchi.
This is one recipe you can prepare as a way to engage your children how to cook. Just about anything works with gnocchi; a simple tomato based sauce, pesto, sage and burnt butter, beef mince or slow cooked pork, and my family personally love the flavour of spreadable chorizo in my tomato base. You can also freeze gnocchi ahead and make dinner in a flash.
Let me say, that store bought gnocchi is not the same as homemade. Over the years I have had many kids in my kitchen making gnocchi and they have all inhaled it so I recommend giving it a go!
1 hour preparation and 2 minutes to cook
2 kg dutch cream potatoes, scrubbed and washed (you can substitute desires potatoes but they do not produce the best result). *Dutch Creams can be purchased locally from Agrestic Grocer and Woolworths.
1 Cup plain flour, plus 200 g extra reserved flour
1 egg, whisked lightly
1 kg bag of rock salt – optional, (helps potatoes dry out faster after scrubbing. Skins are also nice and crisp).
You will need a good-sized wooden board or stone you can flour and work the dough on and a potato ricer and slotted spoon or small metal sieve.
Note: you can freeze gnocchi when it is uncooked on a tray in the freezer for a few hours and then place solid pieces into freezer bags for when ready to use.