- Yield: 2 servings
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Potato - 1kg
- Flour - 150g
- Egg - ¼ cup, slightly beaten
- Curry leaves - Handful, chopped (optional)
- For the sauce
- Butter - 3 tblsps
- Onion - 1 big, sliced
- Garlic - 3 tsps, minced
- Place cold water, some salt and potatoes in a pot and bring to boil until tender. It’s important to not let them go too mushy or watery as the consistency we are looking for is light and fluffy.
- Place the potatoes on a cutting board and peel them as soon as possible before they cool down. Once done, mash the potatoes, rather run the tines of a fork along the sides of the peeled potato so as to create a fluffy, not overly mashed potato base. The aim is a consistent texture without any noticeable lumps.
- Let the potatoes cool spread over the chopping board, enough to not let the egg cook when you add it to the potatoes.
- When sufficiently cooled, gather the potato into a heap and drizzle it with the beaten egg, finely chopped curry leaves if using, and half the flour. Gently fold together preferably using a metal spatula or a pastry scraper. Even a knife would do.
- Add the rest of the flour. At this time, the dough should be moist but sticky and almost light and billowy.
- Cut into 8 pieces. Roll each piece into a log with the thickness of a thumb. Cut ¾ inch pieces of the dough with a knife. Sprinkle with more flour.
- To shape the gnocchi, you can skip this step if you want, hold a fork in one hand and place a gnocchi pillow against the tines of the fork. With an assertive and light touch, use the thumb to press down the length of the fork. The gnocchi should curl into a slight "C" shape while capturing the impression of the tines. This takes some practice to get right. Even mine are still clumsy after attempting them a few times in the past.
- To cook the gnocchi, heat a pot of water with salt and bring to boil. Cook the gnocchi in batches y dropping them to the water – don’t overcrowd them because they will stick together. You will know that the gnocchi is cooked when they float to the surface and when they do, leave them in for another 10 seconds or so and drain them out.
- Parallel to the gnocchi cooking you must prepare the sauce. Heat a skillet and melt the butter on top. To this add the onions and the garlic and stir-fry until fragrant.
- I added a tiny bit of tinned – it’s up to you. Best not overdo it because gnocchi is a delicate and elegant dish that is more than fine with a light, butter-based sauce.
- Toss the gnocchi in. drizzle some olive oil. Serve up with some white wine in the garden, under the stars. Your date night is set!
Times are desperate but that does not mean that one must not eat well.
Spirits are down and we all miss the occasional night out and the ability to walk down the street and into a shop and choose your week’s supplies at will. Freedom – we have always taken this for granted.
I for one, will never take a stroll down a supermarket isle for granted ever again.
In any case, make do with what we have, we must. And for those nights you wish you had something a little special, here’s something for you to consider.
Gnocchi.I love how elegant this dish is yet how simple. Now, be prepared to invest a little time into this because even though this uses up a minimum of 3 ingredients, it takes up a bit of time. A labor of love no less
Once the gnocchi is done, all you need to do is simply toss it with a very simple sauce and enjoy it, with a glass of wine!
For this particular recipe I went as simply as possible and fried up the gnocci with a bit of tinned macarel, garlic and onions. It was simple, but so, so good.
The dish is delightfully light and buttery, soft and elegant on the tongue, with the curry leaves playing ever so delicately on the senses. The butter and the garlic enhance the creamy potato of the dish and are the perfect companions, cutting through the gnocchi richness. I added mackerel to mine for a stronger flavor but for a light, romantic meal, I’d definitely leave the mackerel out.
Best gnocchi tips
- They say that russet potatoes are the best for gnocchi but hey, we are quarantined and beggars can’t be choosers, so I’ve used the regular Sri Lankan potato. The trick is to not let them get too soggy.
- Don’t overwork the dough. It’s important to keep it billowy and light. Otherwise your gnocchi will be dense.
- I’ve added curry leaves in the mix. You can experiment with your own flavorings ir simply, not add anything at all the traditional way.