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SPUD LITE GNOCCHI BOSCAIOLA

SERVES: 4 – 6

INGREDIENTS


Gnocchi

 

1kg Spud Lite potatoes
2 egg yolks, lightly beaten
1/2 tsp baking powder
salt flakes and freshly ground black pepper
pinch ground nutmeg
150g plain flour

Boscaiola  Sauce

 

1 tbsp olive oil
1 large brown onion, peeled and finely diced
1 clove garlic, crushed
125g pancetta, diced
150g button mushrooms, diced
1 cup pure cream
1 cup frozen peas
1/4 cup grated parmesan
salt flakes and freshly ground black pepper

METHOD

1. Pre-heat Oven
Preheat oven on 220°C (180°C fan-forced).

2. Bake Spud Lite Potatoes
Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.

3. Begin Cooking Sauce
Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.

4. Mash Spud Lite Potatoes
Mash hot cooked potato until very smooth, using a potato ricer if possible.

5. Make Spud Lite Gnocchi Mix
Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

6. Make Gnocchi
On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

7. Serve!
To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

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Spud Lite Gnocchi Boscaiola

SERVES: 4 – 6

INGREDIENTS

GNOCCHI

  • 1kg Spud Lite potatoes
  • 2 egg yolks, lightly beaten
  • 1/2 tsp baking powder
  • salt flakes and freshly ground black pepper
  • pinch ground nutmeg
  • 150g plain flour
 

BOSCAIOLA  SAUCE

  • 1 tbsp olive oil
  • 1 large brown onion, peeled and finely diced
  • 1 clove garlic, crushed
  • 125g pancetta, diced
  • 150g button mushrooms, diced
  • 1 cup pure cream
  • 1 cup frozen peas
  • 1/4 cup grated parmesan
  • salt flakes and freshly ground black pepper

METHOD

Step 1 – Pre-heat Oven

Preheat oven on 220 degrees Celsius (180 degrees Celsius fan-forced).

Step 2 – Bake Spud Lite Potatoes

Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.

Step 3 – Begin Cooking Sauce

Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.

Step 4 – Mash Spud Lite Potatoes

Mash hot cooked potato until very smooth, using a potato ricer if possible.

Step 5 – Make Spud Lite Gnocchi Mix

Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

Step 6 – Make Gnocchi

On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

Step 7 – Serve!

To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

 

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