If you’re as concerned as we are that the minimum wage may not return to pre-crash levels until 2015 then, dear reader, take comfort in this ultra cheap gnocchi recipes from me, Job-seeker John. This is the real deal- crazily inexpensive and very simple it make, it’s also so delicious that you might not mind eating only this for the next 18 months. And that’s assuming that dear old Georgie keeps his promise.
Gnocchi combines my love of all things potato with my love of all things pasta. This recipe makes incredibly light little dumplings which can be used in a whole variety of ways. This recipe is for plain gnocchi, but you can add parmesan, herbs or other flavourings to the mix. This mix will make enough for about 8 people.
Ingredients
• 1k potatoes, baked until soft, skin removed and still warm (you can use parboiled potatoes but there is a danger that this will introduce too much water). Floury potatoes give the best results. -£1
• 300g flour- 18p
• Salt and pepper
• Semolina, for dusting -20p
Method
• Mash the potatoes until there are no lumps left, using a ricer works best.
• Add the flour, salt and pepper. Mix to combine, do not over mix as this will make the gnocchi tough.
• Bring a large pan of unsalted water to the boil.
• Shape the gnocchi using the semolina to prevent it sticking. I usually roll out a sausage shaped length of dough and then cut to the desired shape. Try to keep the gnocchi separate to prevent them from sticking together. A large foldable piece of cardboard works particularly well, and provides an easy way to get all the gnocchi into the pan quickly.
Poach the gnocchi in the pan until they float, when they float they are ready. Adding salt to the water changes the density and the gnocchi will float before they are ready.
Sauces
• Cut-Back Charlie’s Spag Bol would be an ideal sauce.
• Fry some mushrooms with garlic and thyme, add a little cream and toss with the gnocchi.
• My fav- fry the gnocchi in a pan. When the gnocchi has a nice colour throw in some cubes of your favourite cheese (taleggio is my personal favourite), add a little cream and top with parmesan. Put the pan under the grill until the top is well coloured.
austerilicious 