Gnocchi is the ultimate potato dish for pasta lovers the world over. Comforting and delicious it’s the perfect thing to enjoy on a winter’s evening and this devilishly rich version will leave you wanting more….
Ingredients for the Gnocchi:
50g Winter Tarn unsalted butter
1 Medium egg (beaten)
1kg Floury potatoes (peeled)
250g Plain flour
Ingredients for the sauce:
100g Winter tarn unsalted butter
4 Cloves garlic finely chopped
2 Small onions finely chopped
100g Sun-dried tomatoes in oil cut into thin strips (reserve a little of the oil for cooking)
250ml Chicken or vegetable stock
250ml Double cream
1tsp Italian mixed herbs
Pinch of salt & pepper to taste
250g Fresh baby spinach
100g Grated parmesan
1 Small pack of basil (chopped)
Method:
To make the gnocchi, cook the potatoes in boiling water for 45 minutes they are very soft, drain and mash using a potato ricer.
Before the potatoes cool too much add the salt, butter, egg and 125g plain flour. Mix together gently, then place on a floured chopping board and knead, working in enough of the remaining flour to form a soft and slightly sticky dough.
Roll the dough into sausage shapes and cut roughly into 3cm pieces and place on a floured plate to stop the gnocchi sticking together.
In the meantime boil a large pan of water and add the gnocchi pieces to the boiling water in batches.
They should take around three minutes to cook (they will float when they’re ready). Remove from the pan with a slotted spoon and keep warm in a low oven while you cook the rest of the batch.
To make the sauce gently heat the butter in a large pan, add the onions and garlic, and gently soften for 5-6 mins.
Add the sundried tomatoes and the olive oil and simmer for 1 minute, add the stock, cream and Italian herbs. Season with salt and pepper to taste.
Add the gnocchi and allow to absorb the flavour.
Gently combine the ingredients so that the gnocchi is covered in the sauce and reduce to a medium heat, cover with a pan lid and simmer for five minutes.
Stir in the spinach leaves and cook for one minute until wilted.
Add the parmesan and chopped basil and stir through.
Simmer for a further minute or until the gnocchi is soft and the sauce has thickened.
Season to taste and serve.