Gnocchi with Early Basil and Bacon
Gnocchi is possibly the best thing to do with a glut of potatoes. It is not only delicious, it is versatile and can be served as a side or a meal in itself.
- 1kg floury potatoes
- 2 egg yolks
- 50g parmesan, grated
- 1 cup stoneground flour, sifted
- 100g bacon, chopped and cooked till crisp
- 1 cup baby basil leaves
- 20g parmesan, finely grated
Peel the potatoes and cut into quarters. Boil in salted water for 30 minutes. Strain into a colander and allow to steam off until nice and dry, then push through a sieve or a ricer into a large mixing bowl.
Beat the yolks and parmesan into the potatoes with a wooden spoon and then stir in the flour, a tablespoon or two at a time, until a firm dough is formed.
Knead the dough on the bench top with the remaining flour. Divide the dough into 4 and roll each section into a fat worm about 2cm thick. Cut into 2–3cm lengths and mark each gnocchi with a flour-dipped fork. Squeeze each one gently into a little hump.
Spread the gnocchi out on a floured oven tray and rest for at least 10 minutes or until ready to cook.
To cook, bring a large pot of salted water to the boil. Drop the gnocchi into the water in batches and bring back to the boil. Remove the gnocchi when they have risen to the surface.
Serve with the bacon, basil leaves and parmesan.
Takes 1 hour
Note: Gnocchi freeze well and can be cooked from frozen; they may take a little longer, but as with fresh gnocchi, are ready when they rise to the surface.
John Haweksby’s wine recommendation
Seresin Leah 2009