1 teaspoon thyme
salt and pepper to taste
to make the gnocchi:
Preheat the oven to 190 C. Peel and chop the potatoes and swede and place them in an oven proof baking dish.Drizzle with a bit of olive oil and place in the oven to bake for about 20 minutes or until soft.Remove from the oven and allow to cool.When the vegetables have cooled, use a food processor to blend them. Add the thyme, nutmeg, seasoning and flour.
Process to form dough as pasta dough. It should be a ball that can be kneaded without sticking to your hands. If it is too soft and wet, add a bit more flour. Remove the dough from the bowl or food processor and roll out into long ‘snakes’ on a lightly floured work space. Cut the ‘snakes’ into 1/2 inch pieces and press lightly with a fork to make the famous ‘gnocchi’ indentations. Place the gnocchi on a lightly floured plate to await cooking.
to make the sauce:
Simply make a tomato sauce that you might make for spaghetti using garlic and tinned tomatoes.
to cook the gnocchi:
Bring a pot of lightly salted water to boil. Place 8-10 gnocchi in the water and wait until they begin to float. Remove from the boiling water when they float and add more of the gnocchi to the water to cook.
Place the cooked gnocchi on a plate or in a bowl and add the sauce.
February 25th, 2014 → 3:32 pm @ Craig Bayne