Recipes
Tomato and potato recipes.
A selection of recipes, reflecting the use of these vegetables in many different cuisines. Each recipe suggests a recommended variety whose particular qualities match the recipe in question.
Pancetta gnocchi
Photographer: Luigi Anzivino. Copyright: CC Attribution 2.0
Ingredients (for 2 as a starter)
Floury potatoes, such as King Edward, would be ideal for this recipe as they give the gnocchi a lighter texture
- 2 Medium sized potatoes
- 95g Plain flour
- 1 Large egg
- 3 Slices of pancetta
- Large knob of butter
- A few thin slices of truffle
Directions
- Place the whole, unpeeled potatoes into a pan of cold water and bring to the boil. Let them simmer for around 20 minutes until cooked – test with the blade of a knife. Alternatively steam, this will take longer, perhaps 40 minutes. The potatoes are left in their skin and cooked gently to prevent them absorbing water.
- Using a kitchen towel to protect your hands, peel the spuds while they are still hot.
- Pass the peeled potatoes through a potato ricer into a bowl. Failing this you can use an electric whisk to break the potatoes up, start slow and then increase the speed, they need to be light and fluffy when you’ve finished. As a last resort you can mash the potatoes but the gnocchi will not be as good.
- Once the potatoes have cooled add half the egg (beaten) and sift in almost all the flour. Bring this all together with a fork.
- Now knead the dough with your hands. It should be fairly soft and smooth. If it is sticky add a little more flour, if it is a trifle dry add a little more egg.
- Place the dough onto a lightly floured surface, divide into quarters and roll out into sausage shapes about the thickness of your finger.
- Next cut the sausages into 2.5 centimetre pieces and place on a tray.
- Cover with cling film and cool for 30 minutes then lightly press the tines of a fork into each one so that the gnocchi are left slightly curved and with lines across one side.
- To cook, place the gnocchi into a large pan of boiling salted water and leave for three minutes. By this time they should have risen to the surface, scoop out and drain well before serving.
- Now prepare the sauce. Melt the butter in a pan and as it begins to gently froth add the pancetta snipped into thin strips so that they begin crisp up. Then pour the whole lot over the gnocchi and top with a few slices of truffle each.
More
Other good sauces to have with gnocchi include ragu and pesto or just butter and sage leaves
