Gnocc gnocc gnocchi on heaven’s door….

One classic Italian dish whose popularity is universal in the fabulous dish gnocchi. Traditionally a dish that replaces soup as and entrée its origins date back to roman times, the word gnocchi is a derivative of a knot in wood, the original version of gnocchi is a semolina based porridge bound with eggs. The gnocchi dish we… Read more »

One classic Italian dish whose popularity is universal in the fabulous dish gnocchi. Traditionally a dish that replaces soup as and entrée its origins date back to roman times, the word gnocchi is a derivative of a knot in wood, the original version of gnocchi is a semolina based porridge bound with eggs. The gnocchi dish we have at Dennys is a relatively new concept in relation to the original, having been developed in the 16th century with the introduction of the humble potato.

The secret to a successful turn of gnocchi is in the construction of the base. When making potato gnocchi soft kneading is important and with the rolling of the finished product gentle rolling in to shape requires a light touch.

Gnocchi

800g peeled desire potatoes

200g plain flour

2 egg yolks

5g salt

100 finely shredded parmesan cheese

Method

Boil potatoes till tender

Drain the potatoes

Using a mouli mash the potatoes straight on to a clean flat bench. Allow the steam to settle

Add the cheese salt and the flour, then the yolks.

Cut the dough together with the dough cutter.

Knead the dough into a single log divide the log into six even sized pieces

Roll the dough into long even “sticks” approx. 1cm in diameter

Cut the gnocchi into 2cm pieces

Arrange the gnocchi neatly on floured silicon paper

Set the gnocchi in the refrigerator for at least 20 min

Blanch the gnocchi in salted water and refresh the gnocchi in iced water

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