Olive Herb and Garlic Gnocchi in a Pepper Butter Sauce
These gnocchi’s were incredibly light and delicious. They retained a slight chewiness and were an absolute pleasure to eat.
I was experimenting with the low GI Carisma Potato available exclusively at Coles supermarkets. This particular type or potato is less starchy, making it less than ideal for gnocchi. However, I’m always up for a challenge and was curious as to see what the outcome would be.
Ingredients (serves 3):
418 grams of potatoes
100g tip-00 flour
1 tablespoon of chopped olive herb or other herb
1-2 garlic cloves per person, chopped super fine or made into a paste
1 tablespoon butter
1/2 tablespoon olive oil
Generous amounts of black pepper
1. Peel and chop the potatoes into small chunks.
2. Boil the potatoes until soft all the way through.
3. Drain the potatoes well until completely dry
4. Mash or rice the potatoes and set aside to cool completely.
5. Sift 100grams of the flour into a bowl and fold in the potatoes, herbs and garlic until you produce an even dough. It should feel light. Be careful not to add more flour even if tempted to. The more flour mixed in, the heavier the gnocchi.
Place a pot of water on to boil.
6. Roll lengths of the gnocchi out and then cut into small bite size pieces. You could leave these just in rectangular pillows, or you could roll them off the back of a fork to get the ribbed look and shell shape that holds thicker sauces.
7. Start melting the butter in the oil and add in the pepper to cook.
8. Cook the gnocchi dumplings in the boiling water. When they float to the top, they are ready to take out.
9. Using a slotted spoon, take out the dumplings and place them straight into the butter, oil and pepper. Season with salt to taste.
10. Season the gnocchi and roll them around to get an even buttery coat. Then let them brown on one side.
11. Serve immediately. You may like to eat this with parmesan, more herbs, chilli flakes, or even slices of prosciutto.
What I’ve found is that Carisma potatoes need to be boiled harder to get rid of the slightly more crunchy and less starchy texture. This leads to the disadvantage of increasing it’s GI level. However, you would end up with a product that is still lower than most other potatoes.