I love Gnocchi, but have to admit I’ve only had Gnocchi once or twice at a restaurant but have never attempted to make it before. This morning I woke up feeling like today is the day I want to learn how to make Gnocchi. So after searching around, I found a Gnocchi recipe from the ‘Cook with Jamie Oliver’ recipe book which I have used for this.
The tomato & basil sauce recipe is one of Chef Piets creations which packs a lot of flavour.
Tomato & Basil Sauce
Cracked Pepper to taste
3 med – large onion diced
4 garlic cloves crushed or grated
Handful of fresh basil leaves chopped
Tin of crushed tomatoes
1 tsp Massel Gluten Free Vegetable Stock powder
Gluten Free Worcestershire Sauce to taste
1 Glass of Red Wine
2 Basil Leaves
Heat the oil and pepper in a pan, add the onion and saute until transparent. Add the garlic, cook for 1 minute than add the basil. Cook for another minute and add the tin of tomatoes, stock powder, Worcestershire sauce, red wine & basil leaves. Stir and let simmer for 1 hour minimum.
6 med potatoes baked or steamed* (see note)
Sea salt & freshly ground black pepper
1 large free range or organic egg yolk
1-2 handfuls of plain gluten free flour
*If you boil your potatoes, they’ll absorb too much water and up to wet. The best way to cook your potatoes to ensure they’re dry and fluffy inside is to bake or steam with their skins on.
Preheat the oven to 220oC. Rub potatoes with oil, prick them with a fork and lay them in a roasting pan or tray. Put in preheated oven and bake for 1 hour until the potatoes are fluffly on the inside and crispy on the outside. Allow them to cool for a couple of minutes and then, when they are still nice and hot, use a tea towel to pick up your potatoes one at a time, cut them in half and carefully scoop the flesh out of the skins into a sieve. When you have lovely & smooth mashed potato, put into a bowl. Add salt, pinch of pepper, egg yolk and enough flour to bind your mixture, you may not need it all. Mix together and knead with your hands until you have a dry, doughy consistency. Add a little water if you feel its too dry or a little more flour if its too wet. To get the hang of of perfect gnocchi dough you may have to practise a few times. If you’re unsure, try testing one by chucking it some boiling water – if it falls apart, add a bit more flour to the dough.
Once you have your gnocchi dough, divide it into 3 pieces and roll each piece out onto a floured surface into long tubes the thickness of a sausage. Cut each of the tubes into 2.5cm/1 inch pieces. Place them on a bed a flour on a tray and put in fridge for 10 – 20 mins to set.
Once ready, place gnocchi in pot of boiling water for 4 minutes or until they float, then drain carefully in a colander and toss through sauce. Serve with grated parmesan cheese.