Gnocchi | Working Women’s Kitchen (VIDEO)
Gnocchi’s plump, pillowy texture and mild, delicate flavor made perfect. If you are in a mood for something italian yet different from the regular pasta. Go ahead give it a try.
GNOCCHI
3 medium potatoes, boiled and peeled
¼ cup refined flour (maida) + for dusting
1 egg yolk
Salt to taste
1 tablespoon oil
3-4 garlic cloves, sliced
1 teaspoon red chilli flakes
1 tablespoon chopped fresh parsley
1½ tablespoon parmesan cheese powder
Crushed black peppercorns to taste
Method
1. Boil some water in a small deep non-stick pan.
2. Mash potatoes in a bowl. Add 3-4 tablespoons flour and mix. Add egg yolk and salt and mix till well combined into a dough. Add 1-2 tablespoons water if required and mix well into a dough.
3. Dust the worktop with some flour and place the dough. Divide the dough, and roll into semi-thick roll.
4. Cut into small equal portions and shape into 1 inch semi-thick gnocchi.
5. Add gnocchi into the boiling water and let it cook till it floats.
6. To prepare sauce, heat oil in a non-stick pan. Add garlic, chilli flakes and parsley and sauté for 30 seconds. Add one ladleful of the boiling gnocchi water and mix till the mixture thickens.
7. Drain the boiled gnocchi directly in the sauce, add butter and parmesan cheese powder. Switch off heat, add salt and crushed peppercorns and mix well.
8. Serve hot.