A light touch is the secret to making gnocchi, along with using floury potatoes that have been cooked in their skins.
Serves: 4
INGREDIENTS
500 grams medium-sized floury potatoes, scrubbed (I used agria)
2 large egg yolks
1 tablespoon butter
¼ teaspoon ground nutmeg
¼ cup freshly grated parmesan
1 cup plain flour
sea salt and ground pepper
To serve
Mushroom Ragu
parmesan, for grating
Mushroom Ragu
2 tablespoons olive oil
good knob of butter
350 grams portobello mushrooms, thickly sliced
500 grams button mushrooms, halved or quartered if large
2 cloves garlic, crushed
1 tablespoon chopped sage
½ cup marsala
1 cup cream
½ cup freshly grated parmesan
sea salt and ground pepper
METHOD
Cook the potatoes whole, with skin on, in boiling salted water until tender. Drain and when cool enough to handle, but still quite hot, peel then push the hot potatoes through a large sieve into a bowl. The potato should be smooth.
Stir in the egg yolks, butter, nutmeg and the parmesan and season generously. Sprinkle some of the flour on to the bench and place the potato mixture on top. Sprinkle over the remaining flour and mix into the potato with your fingertips, folding and gently pressing to make a light but firmish dough. Don’t roughly knead the dough or the gnocchi will be tough.
Divide the dough into four portions and roll out on a lightly floured bench into 2cm thick ropes. Cut each one into 2cm-long pieces. Place on a lightly floured tray then cover and refrigerate until ready to cook.
To cook: Cook the gnocchi in batches in a large saucepan of gently boiling salted water for about 3-4 minutes. Remove with a slotted spoon and place in warm serving dishes. Top with the mushroom ragu and a generous grating of parmesan.
Mushroom Ragu
Heat the oil and butter in a large sauté pan and cook the mushrooms with a good pinch of salt over a high heat until lightly golden.
Add the garlic, sage and marsala and let it bubble up for 2 minutes. Add the cream and simmer until reduced by half. Stir in the parmesan and season to taste.
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126
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