Jerusalem Artichoke Gnocchi
| Published: 1st November 2007 12:31 |
Jerusalem Artichoke Gnocchi
Jerusalem artichoke gives these light Italian potato dumplings an extra dimension of flavour. Serve with sage butter, or toss in some small cubes of Gorgonzola and walnuts.
- Servings: 6
- Preparation Time: 30 minutes
- Cooking Time: 2 hours 15 minutes
Ingredients
5 Large King Edward or Maris Piper potatoes (about 1.7kg)
5 medium sized Jerusalem artichokes (about 350g)
300-400g plain or '00' flour
Pinch freshly grated nutmeg
2 Medium eggs, lightly beaten
Handful sage leaves
Butter, melted
Handful Parmesan cheese, freshly grated
Method
1. Preheat the oven to 200oC/gas mark 6.
2. Pierce the potatoes all over with a roasting fork and bake in the oven for 1 ½ -2 hours according to size. Pierce and add Jerusalem artichokes after 45 minutes. This keeps the potato as dry as possible. Remove and allow to cool just enough to handle.
3. Cut the potatoes and Jerusalem artichokes in half, scoop out the flesh and using a potato ricer or sieve to break them down, place into a large bowl then add 300g of the flour. The potato must still be hot when you do this. Turn the mixture out onto a board and season well and sprinkle with nutmeg. Start to knead together then allow to cool slightly.
4. Make a well in the centre, pour in the eggs and gradually work in the potato and the flour to form a soft dough. Take care not to overwork the mixture.
5. Bring a large pan of salted water to the boil. Take a teaspoon of the mixture and drop it into the boiling water to check that it holds together without breaking up. You may need to add a little more flour and test again.
6. Cut the gnocchi dough into 6-8 pieces and roll into a long cylinders about 2cm in diameter. Cut each cylinder into 3cm lengths and roll each piece against the back of the fork to make ridges.
7. Reduce the pan of water to simmering. Drop batches of the gnocchi into the pan and cook until they float to the top. Using a slotted spoon, lift out and place in a warmed serving dish.
- Dress with sage butter, a creamy cheese sauce or Gorgonzola cheese and walnuts.
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