30/03/2013

Gnocchi with Broccoli and Parmesan Cream Sauce

Gnocchi is something that I used to love a lot, but since going gluten free it's not as easy as picking up a pre-prepared pack from the supermarket. This is quite possibly a good thing, as home made has a better texture and taste anyway but takes a little more time to prepare. With this in mind though, there's no harm with making double or triple the recipe needed and freezing them before you cooking, so that you can take them out and cook them any time you want.

The flavour of sauce was good, with a nice creamy taste and rich flavour coming of the cheese coming through. We did increase the amount of sauce made, as we made a little more gnocchi but found that the amount that it made was pretty spot on. You can always taste and add a little more crème fraîche if it is too rich, or add some more cheese if it is not rich enough.



Serves 3 - 4

The recipe for making the Gnocchi is is follows:

Ingredients

1 kg Maris Piper Potatoes
300 g plain flour (gluten free)
1 whole egg
1 egg yolk
1 tablespoon of olive oil
Salt and white pepper

Method:
  1. Boil the potatoes, whole with the skin on for approximately 20 minutes for medium sized potatoes or until they are cooked through.
  2. Leave the potatoes to cool, then peel the skins and mash the potatoes trying to ensure that there are no lumps (a potato ricer would help you here).
  3. Add the flour, eggs, oil and seasoning, bring this together to form a dough. Put this onto a floured work surface and knead for 1 minute, adding a tough of flour if it is too sticky. 
  4. Tear off a fist sized portion and roll out into a long sausage. Cut into inch sized pieces with a sharp knife. Put into indentations on the top with a fork and repeat until you have used all the dough. 
  5. You would then boil the gnocchi, when it floats to the top of the water it is ready to eat. 

We used this recipe to serve and incorporated the cooking of the gnocchi with the broccoli in this recipe.


Note: We did double the ingredients in the sauce recipe, as we made quite a lot of gnocchi. As mentioned earlier though, you don't have to eat it all at once and it does freeze before cooking.

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