Yummy, easy and much better than shop bought! A perfect winter warmer dish which is also quite fun to make. The traditional Italian pasta, potato dumpling combination. This recipe makes around 50-70.
What you need:
600g Marie Piper Potatoes, 350g Spinach, 150g Plain flour (plus extra for dusting), 1 egg yolk, Black Pepper & Sea Salt
Simply peel and cut potatoes and simmer in a boiled pan of water for 20mins, when nice and soft drain and evaporate the moisture from the potatoes in the hot pan and mash to a nice smooth consistency, set aside to cool. Now wilt the spinach leaves in a pan on medium heat until soft. Scoop out the spinach onto muslin and squeeze the liquid from the spinach, as much as you possibly can. Now finely chop the spinach and add to a mixing bowl.
In the mixing bowl add to the spinach, the mashed potatoes, flour, egg yolk and seasoning. Mix the ingredients until thoroughly combined together. Now take take a lined tray and dust with flour (also dust your hands). Simply take small amounts of the dough and roll into chocolate truffle sized balls, do this until all the mixture has been turned into little balls (^-^) Now take a folk and gently press the top of each ball. To cook, fill a pan of water and turn to simmer just before boiling point. Cook the gnocchi in tens, so there is enough room for them to move around. once the Gnocchi has floated to the top it has cooked.
Serve with olive oil and garlic, or grill with melted cheese.
A nice warmer for the recently wet and brisk weather. Sweet potatoes are great when baked, while I was in Korea they sold them whole and boiled as a snack from connivence stores and street stalls.
This is a great dish to accompany a meal or to have on it’s own. It is also pretty simple to make!
What You Need:
5 Sweet Potatoes, Sliced & Peeled, 1/2 an Onion, 100g of Butter, 100g of Plain Flour, 400ml of Milk, 100g of Cheddar Cheese, One slice of bread (bread crumbs), 1tsp Cinnamon, 2tsp Sugar, 2tsp Apple Sauce. Parmesan & Black Pepper to season.
Preheat the oven to 200c
First wash, peel and slice the sweet potatoes and admire their golden orange colour. Then make the Béchamel sauce by making a roux with butter and flour in a saucepan, as it turns into a yellow paste gentle keep adding the milk on a low/med heat until you form a thick white sauce. When its a nice thick consistency add the grated cheddar cheese and season with black pepper. Set aside.
Now caramelise the onions in oil on a low heat for 15mins or until soft and brown, add the sugar, cinnamon and apple sauce to the onions and gently heat. Now it’s time to layer, start with a layer of sweet potato, then onions, then cheese, and keep layering until about 1 inch from the top. Sprinkle parmesan (optional) and black pepper on the top. Now prepare the bread-crumbs with a little melted butter and scatter liberally over the gratin. Cover the dish with foil and place in the over for 40mins, then the foil off and bake for a further 30mins.
There you have it a nice seasonal warming dish !