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PAge heAder.....
POTATO GNOCCHI
Serves 4–6
INGREDIENTS
2
1
⁄4 lb (1kg) medium size russet potatoes
1 egg, lightly beaten
¾ cup (110g) all purpose flour, plus extra
for dusting
salt
METHOD
1. Peel potatoes and cut into 1" (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to a boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
3. Assemble the motor body with the
mashing leg attachment set to the finest
setting; using speed 15 mash potatoes
until smooth. Do not over process as this
will cause the potatoes to be gluey.
4. Place potato onto a clean flat work
surface and make a well in the center.
Pour egg into the center and add flour
and salt. Knead mixture gently together
to form a soft dough.
5. Cut dough into 10 portions and roll into
a long thin logs ¾ in (2cm) in diameter.
Cut each log into ½" (1.5cm) portions.
6. Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into cooking water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
Serve gnocchi with pesto.
RECIPES
CREAMY MASHED POTATO
Serves 4–6
INGREDIENTS
2
1
⁄4 lbs (1kg) medium sized potatoes such as
russet, kennebec or yukon gold.
3oz (85g) butter
1 cup (237ml) warm milk
Salt, to taste
METHOD
1. Peel potatoes and cut into 1" (2.5 cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to the boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter and warm milk.
3. Assemble the motor body with the
mashing leg attachment set to the
desired mash setting; using speed 15
mash potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
Season to taste with salt and serve.