Phewey it’s been a busy week! After several days in London at the Book Fair – where I didn’t even get a chance to browse the cookery pulishers’ stands – it was wonderful to come home to husband, the bunnies and a home cooked meal ready in mere minutes. I’m a great believer in preparing batches of food to store in the freezer ready to whip out when I want dinner quickly. Every few weekends I dedicate a day to cooking up a big pot of ragù, chilli or tomato sauce, some gnocchi or perhaps some scones or cookies that can be baked from frozen as- and when-needed. Sauces get portioned up into tubs, gnocchi and baked goods get flash-frozen on baking sheets before being divided into bags.
I confess I’ve made gnocchi lots of times but never really thought about flavouring them until I found this recipe from the American food magazine Food and Wine (I’m so sorry Silver Spoon cookbook, I promise to try more of gnocchi recipes!). The garlic flavour is subtle and every so slightly sweet so these are best served with the classic butter and sage – anything stronger would be a waste. For simplicity I used a whole egg rather than two yolks and swapped the wheat flour for spelt which was on hand at the time.
Roasted garlic gnocchi
Adapted from Food and Wine
- 1kg floury potatoes
- 10 garlic cloves (unpeeled)
- oilve oil
- 1 egg
- 80g white spelt flour
- 55g butter
- 1 tsp salt
Heat the oven to 190°C. Prick the potatoes and bake for 1 hour or until soft. Allow to cool slightly.
Place the garlic on a sheet of foil, drizzle with oil, seal and bake for 30 mins. Squeeze the garlic out of the skins into a small dish and mash with a fork.
Once the potatoes are ready, peel off the skins and mash or pass through a ricer. Stir in the garlic, egg, butter, flour and salt and stir until a firm dough forms. Add a little flour if it is too sticky. Knead until smooth.
Line a baking sheet with floured baking paper. Divide the dough into 4, take one of the portions and roll it into a 2cm-thick rope. Cut into 2cm pieces and use the back of a fork to make ridges on each piece. Place the gnocchi onto the tray and repeat with the remaining dough.
If you have time, leave the gnocchi covered with a tea towel to dry a little. At this point you can freeze the entire tray. Once the gnocchi are frozen separate them into bags.
To cook either fresh or frozen, bring a large pan of salted water to boil, carefully slide in the gnocchi and simmer. Once the gnocchi start to rise to the surface cook for a further 2 minutes, strain out with a slotted spoon and serve.