Hi all,
It’s been a while ! I was meant to post this on Monday
however I was glued to my television for the past few days over the tragic siege
that happened at the Lindt café in Sydney. I feel it is only right to start my
post today sending love to the families and friends of Katrina Dawson and Tori
Johnson. It’s a sad day when lives a lost in such a terrifying way and I hope
the best for all their loved ones. We should also remember that this was the
work of an individual and we should not blame a whole community for this incident.
My best friends are multicultural with different religions and girls… #illridewithyou to the moon and
back.
Now to my post, Carb-a-phobes you might want to tune out for this one…
Last week I made Gnocchi… yes the infamous gnocchi , the one
where if you get the balance of potato to flour incorrect you end up with a
boiling pot of starch.
I feel like I have found a fool proof way of making gnocchi.
It may have stemmed from my laziness but hey it all worked out in the end!
What’s my secret? Keep scrolling and find out.
These little lumps of carby goodness are so easy and quick to make! No resting or serious
kneading! I love it! They are melt in your mouth good, have a pillowy softness
yet also have a delicate spring to them.
So how is mine foolproof? MICROWAVE your potatoes to cook them! (I
told you my method stemmed from laziness) the microwave in my opinion sucks just enough moisture out of the potatoes so that they don't fall apart when you boil them.
What you need:
2 medium potatoes or 3 smaller potatoes
¾ cups of plain flour
1 tablespoon of macadamia oil
½ teaspoon of salt and pepper
¼ teaspoon of dried dill
What to do:
1. Place your potatoes in a microwave proof dish ,
fill halfway with hot water and pierce your potatoes multiple times with a
knife.
2. Microwave for 12-15 minutes depending on your
microwave (Mine is 1000watts)
3. Once the potato has cooked and cooled peel the
skin , it should come off easily
4. Mash the potato with a fork and make sure there
are no lumps!
5. Add in the salt, pepper, dill and macadamia oil
to the potato mash.
6. Now incorporate the flour into the potato mash
mixture until it has all combined together and can form a soft doughy ball
7. If it feels too sticky and you can’t roll it
into a ball without it all sticking to your fingers then simply add a touch
more flour. Don’t overdo the flour or you will end up with rubber pellets
8. Now separate the dough into 3 parts so it is
easy to work with , roll the first part into a skinny snake around 1.5 cm in
thickness
9. Get a knife and slice pieces off the snake
around 1cm thick and place onto a floured surface.
10. Repeat with the other portions of dough
11. Now comes the fun part! To create a little
hollow and lines for the sauce to nestle itself into get a fork and press your
thumb into a piece of dough and roll it down the fork
12.Your thumb will create the hollow and the the
fork will create the lines.
13. Repeat until all the lumps are hollowed and
lined
14. To cook, add salt to a pot of boiling water and
drop these babies in, when they float to the surface count to ten and scoop
them out.
15. Done! How easy was that! You will never turn to
store bought ever again!
How do you like your gnocchi? I like mine with pancetta,sage, garlic and butter.
Enjoy!
Xx Mel.
