Mid Winter and More Gnocchi

Some pictures today.

I need to get into the kitchen shortly and make the gnocchi recipe one last time. It is all about the method really. Then I will write it up and publish it on janiesmill.com – we are promoting Sifted Durum this week. It takes a lot of work to get a recipe right (and test until I can choose correct flour). Gnocchi is simple and forgiving and the Sifted Durum is perfect.

( You saw gnocchi shots Last week so we will wander about the farm while I tell you my tips as the recipe evolved. Recipe development takes ages!! and you have to come along for the ride with me). Let me know what you think.

Browned Butter Gnocchi with Sage and Crispy Potato Skins.

Serves Two.

Ingredients:

One cup of boiled and riced potato. One cup JM Sifted Durum Flour. One small egg. Pepper and Salt.

For the sauce: Sage One Tablespoon Salted Butter

Method:

Boil a big organic potato ( or two medium organic potatoes) in their jackets in salted water until soft.

Tip: Do not cut the potato into pieces. Boil whole with the skin on.

Tip: If you want to eat the potato skins make sure to buy organic potatoes. It is generally understood that chemicals ( and nutrients) reside just below the skin of root crops. I prefer the nutrition without the chemicals myself.

Drain and cool slightly then with two forks scrape the skin off. Lay the skin out on a paper towel and save.(optional).

Cool the potato a little more, uncovered so the steam evaporates off the potato, until warm enough to handle.

Push the potato through a ricer to collect one cup of potato.

Tip: if you don’t have a ricer push the potato through a colander.

One tablespoon at a time fork one cup of Sifted Durum into the cooled (not cold) riced potato.

Tip: Your objective is to coat each particle of riced potato with flour so use a fork to lightly toss the potato and flour together.

Add one small beaten egg to combine your potato dough into a ball. Pepper and salt to taste.

Tip: Do not over mix or over knead. Just mix to combine into a ball then press firmly into shape. Too much kneading and mixing will result in chewy gnocchi. We do not want chewy heavy gnocchi. We want gnocchi with a soft fluffy inside.

Sit the ball of dough covered with barely damp towel for no longer than 10 minutes.

While the dough rests: Place a pot of salted water onto the stove and bring the water to a rolling boil.

Place a flat heavy bottomed pan with melted butter beside it.

Place the serving plates in the oven to warm.

Divide the ball of gnocchi dough in half – leave one half covered. Don’t let the mixture dry out.

With the least amount of intervention possible roll the potato dough into a long sausage about 1/2 inch in diameter. Roll with floured hands on a floured surface. The dough will be delicate. With your fork: quickly cut and shape into even sized tiny pillows about 3/4 of an inch long. Again with the fork slightly mark one side of each gnocchi with ridges. Lay the gnocchi out on a baking sheet to wait.

Tip: Some cooks let them sit for an hour or so but I find that they keep that light fluffy interior if I cook them straight away.

Repeat with the second half of your mixture.

Cover with a barely damp kitchen towel.

If you are going to freeze half the gnocchi – this is the time to freeze them.

To create your dish:

Turn the salted water down to a high simmer.

Throw the potato skins into the sizzling salted butter. (Optional)

Boil a serving of gnocchi at a time for 1-2 minutes ( until they rise in the water) then with a slotted spoon scoop up the gnocchi and place them straight into the same pan as the potato skins. The water clinging to the gnocchi will sizzle, deglaze the pan and create its own minimal sauce, so don’t dry the gnocchi first. Sauté hot and fast. Toss in a couple of sage leaves. Brown slightly on each side. (about 20 – 30 seconds a side)

Serve immediately into a warmed bowl, pour over the hot butter and add a sprinkle of Parmesan cheese.

My choice of sauce is always the thick browned butter with the crispy sage and crackling potato skins straight from the pan.

Or You can serve the gnocchi from the boiling water straight to the warm serving bowl and top with a fresh pesto or light tomato sauce of your choice.

Tip. You can double the potato and the flour but increase the egg portion with caution. One and a half cups of flour and potato still only needs one egg.

For those of you who did not see the finished product last week. Here is a sneak peek.

And there you have it. How on earth I condense all that into a coherent recipe I have no idea!

Have a lovely day!

Cecilia

We may rise up to almost freezing today and there might be a bit of snow about. A good day to be in the kitchen!

PS – if you make the gnocchi and have Instagram or Facebook – tag me or link me so I can come and have a look. You are my recipe testers after all!