Thursday, January 31, 2013

Swede and potato gnocchi recipe.

500g potatoes (peeled)
500g swede
100g semolina flour or polenta
150g strong flour
2 egg yolks

  • Boil swede and potatoes until soft.

  • Mix in food processor until very runny.

  • Add egg yolks and put the mixture back in a pan. Bring to the boil then continue to cook on a low heat for about an hour in total.

  • Season (salt/pepper) and add flours.

  • Knead into a dough on a floured board and break off little balls. Squash between hands to make gnocchi shapes.

  • Put them in boiling, salted water and cook until they rise to the surface of the water.

  • Drain and eat with favourite sauce.

One idea for serving the gnocchi:
Fry some sage leaves in butter and some small-chopped rainbow chard stalks. Add the gnocchi and fry until brown and slightly crispy. Add grated cheese.
Serve on a bed on a bed of quickly-fried chard leaves. 

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