Warm Fuzzy Feelings! : Home-Made Gnocchi!

Hey Everyone! EL The Cook welcomes you to the world of Home-Made pasta!

Today, we'll learn a relatively simple  recipe of this Italian Classic - Gnocchi ( Pronounced N-YHO-KEE). This type of pasta looks like melt the mouth pillows made of fluffly potatoes, flour and cheese.

A good gnocchi is light, fluffy and airy. It has mild flavoring of herbs and can be served with a white, red or pesto sauce, depending upon your mood. Gnocchi are served warm and usually as a first course or Primo Piatto as they say in Italy. 

INGREDIENTS:

• 2 large floury potatoes
• 50g ricotta cheese
• 90g plain flour
• 1 egg, beaten
• 1 thyme sprig, leaves only ( Dried thyme will also do)
• Sea salt and freshly ground white pepper
• Grated Parmesan cheese, to serve

 FOR THE SAUCE:

• Olive oil, for frying
• Freshly ground black pepper
• peas, fresh, or frozen
• 1 tablespoon salted butter
• 1 thyme sprig, leaves only
• Zest of 1 lemon/ 15ml fresh lemon juice 

KITCHEN EQUIPMENT:

• A large pot of water
• Potato/Cheese Grater
• A Sharp Knife
•  Fry Pan 

METHOD:

1. Add the potatoes to boiling water and boil till soft and skin is wrinkly. Remove the skins of the potatoes while they are warm and pass them through a fine grater.
2. Mix in the ricotta, a pinch of salt and white pepper and the flour. Make sure that your gnocchi is well balanced in terms of spices or else it will be too bland in the end
3. Make a well in the middle, add the beaten egg and begin to combine the mixture, with floured hands. Work in the thyme leaves and continue until smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and wet, It won’t expand when it goes into the water.)
4. Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘Pillows’ or individual dumplings. Gently press each one in the center using your floured Finger. The dent will hold more sauce and allow the gnocchi to take on more flavors.
5. Bring your large pot of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 2 minutes until they start to float( Thats how the Gnocchi will speak to you and tell you that its done!!)
6.  Drain the gnocchi and leave them to steam-dry for 1–2 minutes.
7. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and Sauté for 1–2 minutes on each side until golden.
8. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat Through, then add the lemon zest/ juice. Serve with grated Parmesan cheese. 

This simple recipe will leave you with a satisfying meal and the less complicated the sauce, the more the gnocchi becomes the star of your meal. Happy Cooking!