The volunteers occasionally freak out when I tell them they’re making gnocchi. But I say, have no fear! It’s child’s play… as long as the spuds cool down enough once they’re out of the oven & you help a bit with getting the gnocchi out of the pot, it’s a great dish to do with children as there’s a few different procedures & fun (and teamwork required) playing with the mouli to get the potatoes mashed… and who doesn’t love a bit of playdoh-style rolling out with the dough? I do anyway…
Gnocchi with burnt butter and sage
Fresh from the garden: potatoes, sage, eggs
Recipe source: Melissa, kitchen specialist at Bondi PS
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Floury potatoes work best here: nicola, desiree, pink eye, russet Burbank Idaho and toolangi delight are all great varieties. The trick is to keep your work light – do not overwork the dough – and your gnocchi will be light too.
Equipment:
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Ingredients:
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What to do:
For the gnocchi:
- Preheat the oven to 180°C.
- Scrub potatoes well & wipe dry with paper towel. Prick all over with a fork and bake in their jackets in the oven for an hour until tender to squeeze.
- Put the large pot of water on high heat to boil.
- Cut potatoes in half. Hold half in an oven glove or folded tea towel & scoop out the flesh into a large bowl then press into the ricer, mouli or sieve to cool.
- Grate parmesan into a small bowl. Grate nutmeg into a small bowl to make about ¼ teaspoon and wash and carefully dry the sage, picking off the leaves.
- Make a well in the centre of potato mound and add a handful of flour, the yolks, salt, nutmeg and 50g of the parmesan.
- Fold continuously toward centre, gradually adding more flour until it comes together without being sticky. Allow to rest for 5 minutes.
- Roll some mixture into a sausage shape about 3cm in diameter and cut off 3cm pieces.
- Lightly flour the baking sheet. Roll each piece on the back of a fork using thumb and forefinger & place gnocchi there until ready to use
- Poach gnocchi in a large pot of salted boiling water until they rise to the surface, then scoop onto your serving plates.
For the burnt butter:
- Chop the butter into small pieces and then in the small saucepan heat the butter on medium until it develops a nut-brown colour.
- Add sage and continue cooking for 30 seconds until the leaves are crisp.
- Sprinkle remaining parmesan onto the gnocchi and then drizzle on the sizzling crispy sage & butter.
The Bondi Cook 