Fresh potato gnocchi infused with Tweed Real Food Wild Porcini Salt

Fresh potato gnocchi infused with wild porcini salt

April 09, 2020

Fresh Potato Gnocchi infused with Wild Porcini Salt

INGREDIENTS
- 4 (about 800g) Sebago potatoes (washed), peeled, quartered
- 2 Tsp Tweed Real Food Wild Porcini Salt
- 1 egg, lightly whisked
- 300g (2 cups) plain flour
- 20g (1/4 cup) finely grated parmesan
- Plain flour, to dust

METHOD

1st Step.
Add 3cm of water to a saucepan and bring to the boil over high heat.
Place potato in a metal steaming basket.
Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender.
Transfer to a bowl and use a potato masher to mash until smooth.
Season with Wild Porcini Salt.

2nd Step.
Add the egg and stir with a wooden spoon until combined.
Add half the flour and parmesan and stir until combined.
Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)
Turn onto a lightly floured surface and knead until smooth.
Line a baking tray with non-stick baking paper.
Divide dough into 4 equal portions.
Roll 1 portion into a 2cm-diameter log about 30cm long.
Use a lightly floured knife to cut into 2cm pieces.
Repeat with remaining dough portions.

3rd Step.
Lightly flour your hands and roll each piece of dough into a ball.
Use your thumb to roll each ball over a floured fork.
Place on tray.

Final Step.
Bring a saucepan of salted water to the boil over medium heat.
Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
Use a slotted spoon to drain and transfer to a bowl.
Cover with foil to keep warm.
Repeat, in 3 more batches, with the remaining gnocchi.



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