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Friday, February 24, 2012

Chili gnocchi and onions

I mashed the potatoes I had boiled for the potato 'maple' syrup on Sunday, so had a tub of mash in the fridge.  We went out for Italian food for S's birthday on Tuesday, which made me realise the thing to do with the mash was gnocchi.  I made pumpkin gnocchi once before and it didn't really work, but that was a while ago and it felt like time to try again.  The mix is very similar to that for tattie scones, another good thing to do with leftover mash.

For the gnocchi:
~2 cups / 9 oz mashed potato (it was already seasoned and mixed with some chopped spring onion)
~1 cup / 4 oz plain flour
~1 tsp chili flakes
~ 1 tbsp chopped coriander
~ 1/2 tsp grated nutmeg
salt and pepper

For the onions:
2 medium onions, finely sliced
4 cloves garlic, finely sliced
1 sprig of thyme, leaves only
2 tsp red pepper flakes
1/2 tsp chili flakes
salt and pepper
olive oil

Put the gnocchi ingredients in a medium bowl and mix with a fork.  Check seasoning.  Modify amount of flour to give a workable dough (but don't use too much or it won't taste good).

Take a handful of dough and roll on a well-floured board into a long sausage about the thickness of your thumb.  Cut into little pillows (about 2 cm long) with a knife, and transfer to a floured plate - they are ready to go.

Bring a large pan of salted water to the boil.  When at a rollicking boil, drop in the gnocchi.  They will sink initially, and within a few minutes they will start to rise up and float.  This means they are done - fish out the floating ones with a slatted spoon and drain.

Meanwhile, heat about 2 tbsp olive oil in a frying pan and add onions and garlic.  Add other ingredients, cover and cook at a medium heat until completely softened and slightly caramelised.

Eat the cooked gnocchi straight away, with a pile of onions.


These turned out really good: texture is lovely and light; I enjoyed the irregular shapes of the gnocchi, and the additions made them really interesting and different from any I've eaten before, in a good way.  Inspired to try different additions - specifically thinking of the wonderful gnocchi stuffed with porcini we ate in Italy - stuffing might be a bit ambitious, but adding mushrooms to the gnocchi mix seems realistic...
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