POTATO GNOCCHI WITH A QUICK RAPINI SAUCE

Gnocchi is an easy mid week meal to prepare. Follow a few key steps for pillow-light results, not rubbery balls. Firstly use a floury spud. Blue Moon spuds are ‘top of the pops’ for gnocchi making and when they’re not available, look for Sebago or Russets. Next, cook the potatoes with skin on until tender and avoid cutting or piercing with a knife. The idea is to prevent the potatoes becoming water logged. The drier the cooked potato flesh, the better the result. You can also steam the potatoes or bake on a bed of salt in a 180°C oven, until tender. Next, avoid adding too much flour, hence the need for a drier potato, only enough until the mixture is no longer tacky. If unsure, cook a gnocchi piece, to test. If the piece falls apart, add a little extra flour to the mixture. You’re looking for a soft smooth, non-sticky dough. While the potatoes are cooking, make the fresh and vibrant quick rapini sauce. Alternatively serve the gnocchi with your favourite pasta sauce. 

serves 4

650g floury potatoes of similar size

1 egg yolk

2 tablespoons finely grated Main Ridge Dairy Capony or Caprino, plus extra to serve 

pinch ground nutmeg

sea salt

70–100g (½ – 2/3 cup) plain flour

your favourite pasta sauce, to serve

Place potatoes in a large saucepan, cover with cold water and bring to the boil over a high heat. Depending on the size of potatoes cook, for 20 to 30 minutes, until tender when pierced with a skewer. Drain well, leave to cool for 10 minutes, then peel skin. You should have close to 500g of peeled potatoes when you’re done.

Using a potato ricer or mouli, pass the warm potatoes through into a bowl. You could also mash the potatoes, but do not use a food processor because you’ll end up with a sticky glue. Stir in the yolk, cheese, nutmeg and ½ teaspoon of salt to combine. 

Meanwhile, bring a large pot of salted water to a low rolling boil.

Add half the flour to the potatoes and, using your hands, mix through to combine. Gradually add a little flour at a time until the dough remains damp but loses its stickiness. Divide into four portions. Lightly dust the work surface with flour. Working with one portion at a time, roll to a long log shape about 1.2cm thick. Cut into 2cm lengths. Repeat with remaining portions. Lightly roll fork tines over each piece. These indentations capture the sauce.

Add the gnocchi to the boiling water in four batches about 15 at a time. Bring back to a rolling boil. The gnocchi are ready when they rise to the surface. Using a slotted spoon, remove the gnocchi and transfer to warmed plates. Serve with your favourite sauce and extra cheese.

QUICK RAPINI SAUCE

1 bunch rapini, any tough stems removed, roughly chopped

1 cup extra virgin olive oil

2 garlic cloves

½ teaspoon salt

Plunge rapini into a saucepan of boiling salted water. Cook for 2 minutes. Drain and rinse under cold water to cool. Squeeze out excess water. Using a hand blender or food processor, blend the blanched rapini, oil, garlic and salt. 

Store sauce in an airtight container in the fridge for up to a week.

© Fiona Hammond May 2020