Culinary Hotline - The Art of Gnocchi

Good food is an art. Gnocchi is a masterpiece.

Ingredients:

  • 1 kg floury potatoes, unpeeled
  • 250–300 g plain flour, plus extra for dusting
  • 1 medium egg, lightly beaten
  • ½ tsp fine salt, plus salt for the cooking water

How To Make Traditional Potato Gnocchi

  1. Boil whole potatoes in their skins until tender, approximately 30–45 minutes depending on size. Drain well, peel while still warm and pass through a potato ricer onto a clean work surface. Let steam escape and cool until just warm.
  2. Add salt, egg and 250 g flour. Gently bring together, adding a little more flour only if necessary to form a soft, workable dough. Avoid kneading heavily.
  3. Divide into portions and roll into ropes about 2 cm thick on a lightly floured surface. Cut into 2 cm pieces. Roll over a fork or gnocchi board for ridges if desired.
  4. Place in a single layer on a lightly floured tray. Cook promptly in part two. For longer storage, freeze in a single layer until firm, then transfer to a sealed container and cook from frozen.

Ingredients:

  • 1 batch potato gnocchi from part one
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 800 g canned chopped tomatoes
  • A small handful fresh basil, torn
  • Salt and black pepper, to taste
  • 40 g grated Parmesan, to serve
  • Gnocchi cooking water, as needed

How To Make Tomato and Basil Sauce

  1. Heat olive oil in a wide pan. Gently cook garlic for about 30 seconds without browning. Add tomatoes, season and simmer for 20–25 minutes until reduced. Stir in most of the basil at the end.
  2. Bring a large pot of salted water to a gentle boil. Test-cook one gnoccho, then cook the rest in small batches. Once they float, cook for approximately 30–60 seconds more and check one is tender and cooked through; timing varies with size.
  3. Lift out with a slotted spoon and transfer to the sauce. Gently fold or swirl to coat, adding a splash of cooking water only if needed.
  4. Serve immediately with Parmesan and the remaining basil.

Ingredients:

  • 500 g fresh spinach, washed and tough stalks removed
  • 250 g ricotta, well drained (weight after draining)
  • 60 g finely grated Parmesan, plus extra to serve
  • 1 medium egg, lightly beaten
  • 80 g plain flour, plus a little extra if needed and for dusting
  • A pinch of ground nutmeg
  • Salt and black pepper, to taste
  • 60 g butter
  • 8–10 fresh sage leaves

How To Make Spinach and Ricotta Malfatti

  1. Wilt spinach in a covered pan with just the water clinging to its leaves. Cool, then squeeze very dry in a clean tea towel. Chop finely.
  2. Mix spinach, ricotta, Parmesan, egg, flour and nutmeg. Season lightly; the Parmesan adds salt. The mixture should be soft but hold its shape. Chill for 30 minutes to firm up.
  3. With lightly floured hands or two spoons, shape small rustic dumplings about 3 cm long. Test one in gently simmering salted water. If it falls apart, gently mix a little more flour into the remaining mixture and test again.
  4. Poach in small batches at a gentle simmer. When they rise, allow approximately 2–3 minutes more, then check one is hot and cooked through. Lift carefully with a slotted spoon and drain well.
  5. Melt butter in a wide pan, add sage and cook gently until fragrant and the butter is lightly golden. Add malfatti and gently coat, or spoon the sage butter over them. Finish with extra Parmesan and serve immediately.