Monday, 30 May 2011


Potato, pasta flour, egg, plain flour
Sauce 1)
Onion, red wine, bell pepper, basil, passata, butter
Sauce 2)

Garlic, vodka, marscapone, cream, cheddar, butter
1) Bake 2 large potatoes in their skins, remove the skins and then allow to cool.
Add them along with 4oz of pasta flour to a blender and mix thoroughly - adding 1 beaten egg part way through the process until it forms a ball of dough.

2) Prepare a large surface area by dusting it with plain flour and dropping the dumpling dough into the centre. Roll the mixture out into a sausage and divide into even sections with a knife. Roll up each section into a ball and drop into a pan of boiling salted water. When the dumplings rise to the top of the water and float (rather than bob up and down) they are ready to be removed with a slotted spoon.
Gnocci is equally divine when served with zingy or creamy sauces - here I have combined the two because I'm in an indulgent mood!
3) Vodka sauce
Mince 4 cloves of garlic and sautee with butter in a pan. Add a shot of vodka and stir through. As the vodka begins to cook off add 2 tablespoons of marscapone, grate a generous knob of cheddar into the pan and finish with cream or milk.
4) Tomato and pepper sauce
Finely dice half a white onion and sautee with butter in a pan. Add a good glug of red wine and stir through. Remove the core from 3 bell peppers, slice into small pieces and roast in the oven. Blend the peppers and then pass through a sieve to separate the flesh from the skin. Add this to a pan along with some chopped basil and passata tomatoes.

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