I cannot believe how I coped for so long with our lack of decent cooking facilities. I’m starting to come out of the zombi zone and realise what I can start doing again. There was no way I would have contemplated making gnocchi in the old state of affairs. It worried me putting a big pot on the butane camping stove would end with an explosion. I could have done it on our heavy duty gas ring that I used for passata making etc, but really…..Well, worry no more! Tonight I made some potato gnocchi with a Napoli Style sauce. It was delicious. Gnocchi was light and fluffy and the sauce had a great depth to it as I’d let it simmer for a few hours. For the gnocchi I mixed together:
- approx 1 kg Gippsland Gold potatoes that I’d baked in the oven. Peeled and put through the ricer (I turned the peels into baked chips by adding some oil and salt then returning to the oven to bake until crisp)
- 4 egg yolks
- 200g OO flour
- nutmeg- about 2 teaspoons
- Salt & pepper
- Mixed herbs
All gently incorporated until it came together in a nice ball, not too sticky, not too wet, just right! I sectioned the dough and rolled each section into long strips about as thick as a pointer finger and then cut it into small pieces about 1.5-2cm long. I don’t have gnocchi rollers/boards and I find making the traditional line marks with a fork both time consuming and awkward for my dodgy hands, so I leave it plain. Once cut, I rested the pieces on a semolina floured board until ready to go in the pot.
For the sauce I put 1 chopped onion, 1 chopped carrot, 1 stick chopped celery, 2 bay leaves, 1 litre home made passata, parsley, S&P, a splosh of balsamic, a generous 1/2 cup of olive oil and about 700 mls water into a stock pot, bought to the boil with lid on then removed lid and let it simmer and reduce for a few hours. Lovely concentrated flavour and a silky feel as the oil had emulsified though the sauce. Served with some chopped parsley and parmesan shavings along with some fresh sourdough to mop up the excess juice.
Ear Ear! Ere’s this weeks bread.
More practice with the new oven and I think I’m getting there. The oven is really hot and holds its temperature so well that I’ve needed to take that into account. This loaf is 20% rye at 70% hydration. Best colour I’ve had so far cooking in the new beast.