Cooking Method:bake, boil & sauté!
Prep Time:20 mins
Cook Time:20 mins
Gnocchi are lovely comforting Italian creations, but I find the plain ones a bit bland so here are my lovely herby gnocchi with some scrummy wild garlic and other fresh ingredients. Really easy to make and even easier to eat.
- 2 jacket potatoes
- 1 Tbs olive oil
- grind of salt
- grind of black pepper
- fresh thyme ( a few sprigs)
- fresh rosemary chopped fine (a little goes a long way!)
- ¾ C plain gluten-free flour (we use Doves)
- 1 flax*gg (3 Tbs water & 1 Tbs ground flaxseed)
- ground chilli powder
- 2 chillies diced
- 28 halved baby plum tomatoes (or other fresh small tomatoes)
- fresh herbs - I use thyme, rosemary and chives chopped
- big handful of foraged wild garlic leaves - throughly cleaned and cut into ribbons
- squeeze of lemon
Bake the jacket potatoes until lovely and soft (about 80 minutes in a 180°C fan oven).
Make a flax*gg. (3 Tbs water & 1 Tbs ground flaxseed)
Once the potatoes have baked, remove the flesh from the skin and mash or put through a ricer.
Mash in the oil, salt, pepper and herbs.
Stir in the flour. Then create a well in the centre of the dough and add the flax*gg and combine it by hand until just combined. (If you overwork it the gnocchi will end up heavy and dense).
Split the dough in two and on a floured surface form into a long dough sausage about 2cm thick. Cut the sausage into gnocchi pieces about 1 cm long. Repeat with the second half of the dough.
Add the gnocchi to a pan of boiling water. Simmer for a few minutes until they start to float.
Drain the gnocchi and leave them to steam dry for a couple of minutes (I pop them in my colander to steam dry so they don't stick to each other).
Add some olive oil to a frying pan, heat up on a medium flame. Once the oil is hot add your freshly made gnocchi and chopped chillies and sauté for a few minutes until both sides of the gnocchi are nicely coloured. I sprinkle some ground cayenne pepper on the gnocchi before I turn it over.
Once the gnocchi is nicely coloured on both sides bung in the tomatoes, wild garlic, herbs and flash fry.
As soon as the tomatoes start to cook it's time to serve. I serve my gnocchi with fresh basil leaves and foraged wild garlic flowers sprinkled over the top.