"French Recipe: Spinach Gnocchi
This is a great cold-weather dish: rich, warm and flavoursome. Ideal for lazy nights in.
Preparation: 40 minutes
Cooking: 30 minutes
Serves 6
600g floury potatoes, peeled and cut into pieces
350g spinach, trimmed and washed
150g flour, plus extra for dusting
1 egg yolk
sea salt
freshly ground black pepper
75g butter
100g blue vein cheese
a bunch of basil
Place the potatoes in a saucepan of boiling water and simmer for 20 minutes. Drain, return to the pan over a
low heat and, shaking the pan, allow the excess moisture to steam off. Mash the potatoes until smooth.
Cook the spinach in a large pan over a medium heat with no added moisture, mixing constantly until wilted and soft.
When cooked, place in a clean kitchen cloth. Gather the corners together and twist tightly to squeeze out
every last drop of moisture, then finely chop the spinach.
Place the mashed potatoes, spinach, flour, egg
yolk and seasoning in a large bowl and mix until evenly
blended and a soft pliable dough forms. Dust your hands -and a board or tray with flour.
Take small nuggets of the dough, roll it into balls and place them on the board. You should end up with about 60.
Using a fork, gently flatten each ball, allowing the tines of the fork to make indentations across the top.
Heat a large pan of water just to boiling point then reduce the heat. To the simmering water add just enough
gnocchi so that they have room to
roam around, and cook for 2 minutes or until they rise to the surface.
Remove and drain well, and cook the next batch.
Heat the oven to 180°C/gas 4. Lightly butter a large low-sided ovenproof dish.
Place a layer of the cooked gnocchi in the dish, then crumble in some of the blue
cheese.
Continue to layer the gnocchiand cheese, adding seasoning and the remaining butter cut up into little
pieces as you go. Cook until golden and bubbling: about 10 minutes. Scatter torn basil leaves over the top
and serve.[1]"
"Vegetarian frittata with potato
This recipe is best made close to serving.
Serves 4.
Ingredients
620g fresh baby potatoes with butter and parsley
1 tablespoon olive oil
1 medium (200g) red capsicum
1 small (80g) brown onion
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh parsley
salt and freshly ground black pepper
10 eggs, beaten lightly
½ cup (40g) grated parmesan cheese
Method
Microwave potatoes according to package instructions. Cut potatoes in half or quarters.
Meanwhile, heat the oil in a large non-stick frying pan (base measures 22cm base);
cook the capsicum and onion, stirring, until softened. Add cooked potatoes.
Add basil, parsley, salt and pepper to eggs; pour into pan. Cook over a low heat for about 8
minutes or until edges are set.
Sprinkle top with cheese; cover pan handle with foil and place pan under a hot grill until just set.
Serve with green salad, if desired.
Not suitable to freeze.[2]"
Reference:
[1].Extract from The French Kitchen, Written by Joanne Harris and Fran Warde. NSW Australia:
Transworld Publishers, 2002.
[2]. From ninemsn Australian Womens Weekly
|
|
|
|
