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Sponsored by: Riverford Organic Vegetables
Potato Gnocchi
| Published: 21st February 2011 08:43 |
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves: 4
Ingredients
- 8 large potatoes
- 100g parmesan, grated
- 50g flour
- 3 eggs
- salt + pepper
- nutmeg , freshly grated
- 50g melted butter
Instructions
- Bake the potatoes whole until tender. Scoop out the flesh and mash or pass through a sieve. Return the puree to a saucepan and add half of the parmesan, flour, eggs, seasoning and nutmeg. Mix well, adding a little more flour if the mixture seems very wet (it will depend on the water content of the potato).
- Cool the mixture. Make into little balls by rolling and shaping them on a floured board. Put them, a dozen at a time, into salted water at a rolling boil (not too fierce) for a few mins, until they rise and are firm. Place in a dish and keep warm in the oven until they are all cooked, then pour over the melted butter and sprinkle with the rest of the parmesan.
Courtesy of http://www.riverfordsacrewell.co.uk/
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