1 week Ago By PerthNow Cooks
On PerthNow Cooks this week, chef Tommy Paterson of The Elford in Mount Lawley shares his tips and recipe for their making herb and ricotta gnocchi. INGREDIENTS Gnocchi Sauce METHOD Step 1 Lay potatoes on a bed of rock salt. Pierce 6 or 7 times with small sharp knife.
Step 2 Bake potatoes at 185 C until soft, 45 mins to an hour depending on the size of potatoes. Step 3 While potatoes are cooking weigh out your other ingredients. Step 4 Once all ingredients are weighed.
Fine chop parsley, dill and thyme. Zest your lemon. Step 5 When potatoes are cooked, let cool for 10 mins before handling.
Step 6 Cut potatoes in half and scoop out the flesh with a spoon. Step 7 Put the potato flesh through a moulis or potato ricer. Alternatively use a potato masher.
Step 8 Add the cheese, eggs, herbs, lemon zest, seasoning to potato and combine. Step 8 Add the flour gradually and kneed to a smooth dough. Step 10 Once smooth dough is formed cut into 6 more manageable dough balls.
Step 11 Roll these dough balls out to long cylinder shapes and dust in flour. Step 12 Cut into 3 cm dumplings and toss in excess flour from work surface. Step 13 Blanche dumplings in salted boiling water until they float.
Work in batches, don’t over crowd the blanching pot. Step 14 Once they float, remove from water and put into ice bath to stop the cooking process. If you don’t have an ice bath you can put on an oiled baking tray until ready to pan fry.
Step 15 Put all the sauce ingredients in a bowl and either crush with your hands or gently blitz with a hand stick blender. Step 16 Pan fry gnocchi dumplings in extra virgin olive oil and the sauce.
