As with all fresh pasta, it tastes best when cooked immediately, as it tends to dry out very quickly. There are many sauces you can eat them in, for example ragù or any other tomato-based sauce. I like them with butter and sage because they are slightly lighter than with the other sauces. Potato gnocchi are a very heavy dish, which makes them perfect for winter and cold nights.
250g sweet potatoes
pinch of salt
for the sauce
1. Peel the normal potatoes and place them in a pot with cold water. Bring the water to boil and let the potatoes simmer. Poke every once in a while to see if they are soft. When the knife goes through, remove them from the heat and drain (about 20 minutes).
2. Do the same with the sweet potatoes in a separate pot.
3. Combine the two types of potatoes in a bowl and mash them using a potato masher.
4. Add an egg, some flour, a spoon of parmigiano and a pinch of salt.
5. Sprinkle flour over a wooden surface and place the potato mix on it. Work on it using your hands and keep adding flower till you form a ball of a soft yet firm consistency.
6. Take clumps of the dough and roll them out into breadstick looking lines and using a knife cut out small gnocchi. Roll them gently in your hands and form small balls. Place to one side.
7. Repeat this for all the dough. Sprinkle some flour over the gnocchi to stop them from drying out.
8. Bring a pot of water to boil, add salt and start adding the gnocchi. You'll be able to tell when they are ready because they'll rise to the surface.
9. When they being floating, wait a few seconds and then remove them from the pot using a slotted spoon, making sure to drain the water as much as possible.
10. In the meantime, heat a knob of butter in a non stick pan with a couple of sage leaves. As you drain the gnocchi, place them into the pan and sauté them for a few minutes. I like mine to become almost crunchy.
11. Remove from the pan and place into a dish, adding a sprinkle of pepper and some parmigiano.
Original recipe from La Cucina Italiana.
Quiches are great because they collect a vast variety of ingredients to create very unique flavours. They can be intricate or very simple, and always delicious. They're delicious when eaten piping hot but equally as good eaten at room temperature. And like most cakes, they taste even better the day after. This recipe by Gordon Ramsay is similar to the Greek spanakopita, but uses short crust pastry instead of filo.
300g short crust pastry
2 tablespoons olive oil
2 red onions, finely chopped
500g baby spinach leaves
1 large egg
1 egg yolk
200ml double cream
50g toasted pine nuts
4 tablespoons of grated Parmigiano
1. Place the pastry in a round baking tray and refrigerate for 30 minutes.
2. Heat the olive oil in a pan and brown the onions, adding salt and pepper. In a large pan place the spinach leaves on medium heat, letting them cook. Once cooked, place them in a colander and squeeze out the water by pressing down the leaves with a spoon. Let them cool down and then roughly chop them.
3. Place the onions and spinach in a large bowl and add the crumbled feta, the whole egg and additional yolk, the double cream and a sprinkle of black pepper. Mix and then add the pine nuts and parmigiano.
4. Turn on the oven to 200 degrees, place the pastry in the oven covering the bottom with a sheet of tin foil and some dried beans (so that it does not rise). Place it in the oven for 15 to 20 minutes, until the edges of the pastry are almost golden. Remove from the oven, remove the tin foil and beans and pour in the filling, sprinkling some parmigiano over everything.
5. Lower the heat to 170 degrees and cook the quiche for 35 to 40 minutes.
Original recipe by Jamie Oliver