Gnocchi is a classic Italian staple made from potato. In England we are lucky to be abundant in many different varieties of spuds. Using standard British ingredients, this dish is a twist on an Italian favourite. Meatless, but still rich in protein and carbohydrates. This dish is filling and warming and is perfectly satisfactory for winter blues. Cold pressed rapeseed oil is used, as it’s more sustainable British oil. Subtler in taste then olive oil it also doesn’t overpower the palate. Perfect for when you want the ingredients to speak for themselves.
Ingredients
2 Large Nadines or Maris Pipers, skinned, and cut into large chunks
1 Cup plain flour
One large red onion
2 Cloves of garlic
Chestnut mushrooms, quartered
One large red onion, thinly sliced
½ pint of Vegetable stock
Cold pressed Rape Seed Oil
Salt & pepper to season
Method
Boil the skinned potatoes till fully cooked and ready to mash. Mash to a smooth consistency whilst still hot. Sieve in the flour and mix well. Turn out onto a wooden board, or surface and knead with hands until the gnocchi mixture is slightly glutinous. Divide the mixture into six, and roll each section into long cylinders then cut into walnut sized pieces. Put to one side and leave to dry out.
Bring enough water to boil for the gnocchi in a saucepan. In that time, heat up some rapeseed oil in a frying pan, and fry the thinly sliced onions and crushed garlic till tinged. Add the roughly chopped mushroom, giving them plenty of space to colour. Add the vegetable stock to the mushrooms and season well, then allow to reduce.
Whist the mushroom gravy reduces, add the gnocchi pieces to boiling water. Once they float to the surface, drain then fry in a hot frying pan of rapeseed oil. Stir regularly. Once the pieces turn crispy golden, remove from pan, and serve with the mushroom sauce and a liberal grating of cheddar cheese.
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