Last updated at 19:51, Thursday, 28 June 2012

Fancy a change from pasta? Then why not give gnocchi a go?

Gnocchi are little potato dumplings which, like pasta, act as a blank canvas to carry other flavours.

Just like pasta, not everybody fancies making their own and they are readily available in the supermarket in fresh or dried varieties. However, if you are up for a challenge, then here goes.

Top tip – you can add extra flavourings to the gnocchi as wished. Try adding herbs, cheese, mushrooms, spinach or spices.

Serves four.

900g floury potatoes, peeled and cut into chunks

275g plain flour, plus extra for dusting

1 egg

Salt and pepper

Place the potatoes in a large sauce pan and cover with cold water. Add some salt and bring to the boil.

Reduce the heat to a simmer and cook the potatoes until tender. Drain well.

Mash the potatoes very thoroughly, or ideally pass through a potato ricer or vegetable mooli to ensure no lumps remain.

Put the potato in a bowl. Sieve in the flour then add the egg and some salt and pepper. Mix together thoroughly.

Turn the mixture out onto a floured work surface and knead well to form a smooth and slightly elastic dough.

Roll the dough into long cylinders 2cm in diameter then cut these into 2cm lengths.

Press a fork lightly into the top of each of the gnocchi to give a slightly grooved surface.

To cook the gnocchi, bring a large pan of salted water to the boil.

Add the gnocchi and simmer for three to four minutes or until the gnocchi rise to the surface of the water. Drain and serve.

Speaking of which, here is our serving suggestion.

Serves four.

Olive oil

175g chorizo, sliced

2 cloves garlic, crushed

3 courgettes, grated

Gnocchi, cooked as above (or use shop bought and cook according to the pack instructions)

Salt and pepper

Basil leaves, to serve

Fresh parmesan, to serve

Heat a little olive oil in a large frying pan and add the chorizo.

Cook for a few minutes until it starts to sizzle and release its golden oil.

Turn up the heat to high and add the courgette and garlic and cook until they begin to soften.

Add the freshly drained, just cooked gnocchi and heat until everything is piping hot. Mix to combine all the ingredients.

Adjust the seasoning if necessary with salt and pepper and serve garnished with fresh basil and grated parmesan to your taste.

First published at 19:24, Thursday, 28 June 2012
Published by http://www.timesandstar.co.uk