Along with the goodies I was also sent some recipes (on a handy Grana Padano USB stick) so I thought I would give the Gnocchi a try. I've only ever attempted to make Gnocchi once, I can't remember how long ago it was or the recipe I used, but all I remember was ending up with a pan of cloudy water at the end and the Gnocchi had disappeared. This time I hoped it would be different, after all if 8 year old GG can make it then surely I should be able to?
Here's the recipe by renowned Italian Chef Francesco Mazzei
Aged Grana Padano and pumpkin gnocchi with sage
Ingredients (serves 4):
100g mashed potatoes (use 2 large potatoes)
100g pumpkin mash (1 butternut squash)
100g Grana Padano 21 Months
100g 00 flour
Pinch of Nutmeg
1 egg yolk
1 teaspoon shallots
20g Sage (4 leaves)
- Cook the potatoes and pumpkin in boiling water for 20-25 minutes, or until soft, then drain.
- Mash well and place in a large bowl.
- Make a well in the centre and add the egg, salt and freshly ground nutmeg, ¾ of the grated Grana Padano and flour.
- Mix by hand to form dough, and then knead for a few minutes.
- Cut the dough into smaller pieces.
- Roll each piece into a cylinder and cut into 2.5cm/1in pieces.
- Cook the gnocchi into boiling salted water.
- When they rise to the top, remove from the saucepan with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and keep warm.
- In the meantime deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
- Separately sweat the shallots and butter in a pan and then sauté the gnocchi.
- Serve with extra Grana Padano and crispy fried sage leaf.
I Note : I used plain flour instead of 00 flour, omitted the sage leaves and substituted onion and garlic for shallots and served alongside a ratatouille. I also think that my gnocchi were possibly a little on the large side. The Grana Padano has a subtle and less salty taste compared to the Pecorino Romano that I usually buy, which all the children liked - they all ate the Gnocchi too which I was amazed by!