If we talk about Italian food Pasta ranks 1st for me. If it’s pesto or gnocchi you won me there. You do not find gnocchi on the menu in most of the Italian Restaurants and if you do find they do a poor job. Gnocchi is the easiest pasta and these dumpling were made of flour and breadcrumbs before adding flour and eggs it is said. After 4 long years I remade gnocchi and absolutely loved it since all this while I was lost in the readymade pasta packets.
Need –
- Starchy Potatoes – 2
- Flour – 1 cup
- Salt
- Bruschetta spice mix – 1 tbsp
- Butter – 2 tbsp
- Olive oil- 1 tsp
- Garlic – 1 pod crushed (optional)
- Sage leaves – few
- Pepper – 1 tsp
- Salt
Process –
- Boil the potatoes or bake till soft.
- Grate the potatoes or use a potato ricer if you have one. Do not mash because you may end up with big lumps.
- Mix flour , salt , and the spice mix. Do not knead it just gently fold everything together.
- Now cut the dough into 3/4 parts and roll it long little thin snake and cut into small pieces. Dust with flour.
- You could shape them if you own a gnocchi board to use the backside of the fork and roll it to form ridges. If you find it difficult just use the fork to press gently to get the impression.
- Bring a big pot of water to boil with salt. slowly drop these dumplings and wait for a minute or two till they float. Spoon them out and remove the excess water.
- In a pan heat the butter and olive oil. When the butter gets a brown shade add the garlic and sage. Let the sage get crispy . Now add the gnocchi and let it sit undisturbed for 2 minutes till caramelised and toss to brown the other side too. Add salt , pepper and toss to serve.
TamarindtoAmchur 