New Year's Eve Gnocchi...
Sage Gnocchi with Parma Ham Butter
Gnocchi, from nocchio meaning a wood knot or nocca meaning knuckle, were first made over 2000 years ago. A combination of flour, semolina, egg, cheese or potato, these little pillows of loveliness were introduced to Europe by the Romans. Our version are made with potato, the most common 'modern' version after the humble spud arrived in the Europe around 400 years ago!
This simple recipe comes from the fabulous Gennaro Contaldo via BBC Food. We've halved the recipe and the portions are still more than generous, so make sure you bring a healthy appetite.
We used a floury baking spud but opted for peeled and boiled rather than Gennaro's 'boil in the skin' method. After leaving to steam dry in a colander, we riced our potatoes to ensure a lump free mix. Using a fork, we mixed through fresh sage, flour and a little beaten egg then seasoned with salt and freshly milled black pepper. Using our hands we brought the mixture together to form a light dough. To make the individual gnocchi the dough is rolled into sausages and cut into 1/2 inch pieces.
The gnocchi is cooked in boiling water until they rise to the surface. No guess work involved to ensure the perfect bite! We served our finished gnocchi tossed in chopped parma ham that we'd fried in a little butter, before topping with a parma ham crisp.
A wonderful culinary treat to see out 2015.