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Cook: Gnarly gnocchi

Gnocci FactoryI first learnt how to make gnocchi on a family trip to Piedmont when I was ten. A decade later my second attempt proved to be one of my worst culinary disasters. Made ahead of time the gnocchi that I had foolishely piled on top of each other did a Terminator and morphed back into one solid block of dough – just in time for the dinner party. My spiteful vegan friend Pernille reminded me of this incident everytime we met and it has taken me another decade to get back my gno-jo. The basic mix was about 750g of riced potato and squash, 250g flour and 100g parmesan. The bit where you ridge with a fork is a bit tricky, but I did get there in the end.

GnocchiI served the first batch with a sage beurre noisette and a roast squash, pinenut, rocket and parmesan salad. They were pretty good, if a bit heavy. The second batch which I boiled for longer (15mins) were much better – served with a simple tomato and basil sauce.

Wine Match: Le Soula Blanc Vin de Pays des Catalanes 2006

This is a ‘find’ – a fantastic wine found in a dodgy offie at a very wrong price (£5 rather than £25), probably off the back of a lorry – post to follow soon on ‘finding’ wine. It is made by Gerard Gauby who is on of the most exciting wine makers in the Roussillon.It’s made from a blend of white grapes Marsanne, Roussanne, Grenache Blanc, Chenin Blanc and Rolle/Vermentino. Amazing pure white peach nose with flinty notes and a hugely mineral palate. Even better that I have a magnum of it.

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