Fluffy Potato Pillows
The gorgeous Blue Zhar potatoes I used to make this gnocchi worked a treat. I picked them up a little while back when I visited Georgie’s Harvest stall at South Melbourne Market. She recommended them as the best type of potato to make gnocchi.
Other recommendations I have read for types of potatoes to use for gnocchi include: Toolangi Delight, Otway Red, and Nicola.
I adore potato gnocchi but was scared to make it myself in-case they ended up like little rubber bullets. In my university years I shared a house with a friend. My friend had a boyfriend with a mum who used to send us food over with him. She regularly sent him with her home made gnocchi. It was heavenly and I was devastated when my friend decided to break up with the boy. No more gnocchi for me. I have been seeking gnocchi as good since then.
I made a chorizo and vegetable sauce for my gnocchi so that I met the evening vegetable quota!
My favorite sauce is a tomato, garlic and herb based sauce…next time I visit the market that version is on the menu.
- Serves: 4 adults
- Preparation Time:40 min (if roasting tomatoes)
- Cook Time:5 minutes
- Special Equipment: Potato Mouli
- 125 grams of cherry tomatoes
- 800 grams of Blue Zhar potatoes
- 230 grams oo flour plus extra for dusting
- 2 egg yolks
- 2 garlic cloves chopped
- 300 grams good quality chorizo sausage chopped
- 2 large sprigs of fresh rosemary chopped
- 3 fresh parsley sprigs
- 1/2 zucchini grated
- 1 cup of mushrooms chopped
- Add the tomatoes to a tray and bake at 180 degrees for approximately 20 minutes – this intensifies the flavor. If you are using home grown tomatoes you can skip this step
- Set a pot of water to boil and cook the potatoes whole in their skins until they can be easily pierced with a skewer
- Drain the water and remove the potatoes, pat dry and when the potatoes have cooled peel off the skin
- Use a mouli to mince the potatoes to a fine texture. Rest it over a mixing bowl so that it falls straight into the bowl.
- Set a couple of large pots of water to boil for cooking the gnocchi (Use a couple of pots so the gnocchi is not crowded when cooking)
- Commence making the sauce by adding the garlic and chorizo to a medium hot pan and cook for a few minutes
- Add the rosemary, parsley, zucchini and mushrooms and cook until the vegetables start to softened
- Cover to keep warm and they will continue to cook a little bit more. Return to making the gnocchi
- To the potato, sift the flour into the bowl and then add the egg yolks. Stir gently to combine
- Remove from the bowl onto a lightly flour surface and gently pat and knead the mixture to combine it into a dough.Handle the dough as little as possible.
- Break into pieces and roll each piece into a sausage shape
- Cut off 1 cm pieces and press each piece with the back of a fork to make an indent
- Dust with flour and set aside to cook
- Add gnocchi to the pots of boiling water (not too many in each pot) with a pinch of salt and cook for a few minutes until they float to the top. Remove with a slotted spoon.
- Drain the gnocchi and add to a large serving bowl
- Add the sauce and stir gently
- Add fresh parmesan and season with salt and pepper if desired
If you enjoy gnocchi you may also like my gnocchi recipes that use alternate ingredients to potato :
Thank you to everyone who entered the competition to win a Premium Beef Pack from Koallah Farm.
There were some great recipe ideas, and lots of people are fans of eating their beef from the BBQ. I have made note of Alanna’s tagine recipe idea and Lisa’s version of burritos sound amazing.
The winner of the pack was chosen by Koallah Farm and is: Anthea D
Congratulations Anthea! A representative of Koallah Farm will be in touch with you soon to organise the delivery of your prize. You will thrilled with your pack I am sure.
You might be interested to know that Koallah Farm has just launched a new range of products to co-incide with their new store opening in Mount Waverly. They now also sell free range chicken, pork and Jonesys Milk. All delivered to your door.
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