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Potato Gnocchi W/ Zucchini And Tomatoes




Source of Recipe


australian women's weekly


List of Ingredients




For the gnocchi:
500g Desiree potatoes, unpeeled
30g butter
170g plain flour
1½ teaspoons salt
pepper
¼ teaspoon nutmeg
¼ cup grated parmesan

For the sauce:
1/3 cup Extra Virgin Olive Oil
2 cloves garlic, sliced
2 chillies, chopped
3 zucchinis, chopped
6 tomatoes, peeled, deseeded and chopped
salt and pepper
2 tablespoons small basil leaves
parmesan shavings, to serve

Recipe



For the gnocchi:
Place potatoes in a steamer over simmering water. Cover and cook for 15 minutes or until just tender. Cool slightly and push through a sieve or a ricer. Alternatively you can peel and mash.

Gradually add the flour and mix to a dough consistency. You may need to use more or less flour depending on how wet the potatoes are. Add the remaining ingredients and knead gently (be careful not to overwork the dough as it makes for tough and doughy gnocchi).

Divide dough into 6 pieces. Roll each piece into cylinders 2cm thick and about 40cm long. Cut into 1 ½ cm 'pillows'

Bring a large pot of salted, boiling water to the boil. Cook gnocchi in batches until they float to the surface.

For the sauce:
Heat oil in a large frying pan, add garlic and fry for 1 minute. Add chilli and zucchini. Cook for a further 2 minutes. Add tomatoes and season well. Toss through cooked gnocchi and serve scattered with basil leaves and parmesan.

NB Uncooked gnocchi can be frozen. Freeze in batches and throw into boiling water, un-defrosted to cook