Wednesday, December 25, 2013

Crispy Gnochhi with peas n onions

Crispy Gnochhi with peas and onion


2 large potato

50g ricotta cheese

Sea salt and freshly ground white pepper

90g plain flour

1 free-range egg, beaten

1 thyme sprig, leaves only

For the sauce:

Olive oil, for frying

Freshly ground black pepper

150g peas, defrosted if frozen

One Knob butter

Sliced onion one

Grated parmesan, to serve



Step 1:

Boil the potatoes then remove the skun and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed.

Step 2:

Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a design with rolling over back side of fork

Step 3: 

Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.Step 4:Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter , Sliced onion . Toss, then Serve with grated parmesan.


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