Friends, it’s a time to be alive right now with all the madness that is happening around the world. It’s hectic times, it’s time to support each other more than ever. As many of us are having to stay at home right now with all the negativity that’s floating around, one positive is you can tune up those cooking skills and get creative in the kitchen!
I love gnocchi, when I was working for this pub/bistro in western Australia the chef made me a batch of pumpkin gnocchi because I used to complain that they didn’t have enough vegetarian options available. It was the tits, my friends, I asked him how to make it and thought yeah easy I’ll give it a go can’t be that hard! I didn’t really follow a recipe or any steps so my first couple of batches weren’t that great, a bit too doughy. However, I’m pretty sure I’ve nailed it now. I’ve had the thumbs up from a few mates, I count that as nailed it.
I’m pretty certain dis Gnocchi gon gnoch your socks off.. see what I did there (cheesy). I’m spewing at the fact I just said that but i’ll roll with it.
It does take some time and effort, but it’s super fun to make, you can get your mates involved or your fam bam and if you want to make it even more fun, knock back a couple of glasses of wine whilst you’re making it. I recommend a Sangiovese! goes delightfully well with the ole gnocchi.
Kneading the dough is the trickiest part of this recipe. I do the ole fold and stretch method, fold the dough over and then stretch the dough out with the palm of your hand.
Have a play around I never thought I’d be one to love to make dough’s but once you start it becomes addicting. Sourdough is my next conquest keep your eyes peeled!
Making dough is a good way to work out any stresses you have from the day, give that dough a solid beating, work out all that built up tension!
You can store the excess dough in the fridge for a couple days, or if you make a big batch of gnocchi store in the freezer for up to a month.
I like to fry mine in the pan with lots of garlic, chili (my favourite) and heaps of herbs basil and lemon thyme are dope. To keep it simple butter and sage are the tits. If you wanted to mix it up, you could stir in some pesto or a tomato sauce, go nuts get creative!
For all you vegan mates out there, this can be fully vegan just omit the cheese or use vegan cheese and fry in vegan butter, boom it’s that easy!
Get a little frisky in the kitchen, stay safe, love first always and most importantly keep on cooking good looking.