Welcome to our 7-part food column created exclusively for the readers of Dorset Magazine, featuring a monthly column and video recipes to follow along with.
June issue recipe video > Cooking in Isolation/Knock Up Some Gnocchi
June issue food article > Food Column 1_DorsetMagazine_June_20
July issue: TBC
August issue: TBC
September issue: TBC
October issue: TBC
November issue: TBC
December issue: TBC
Cooking in Isolation/Knock Up Some Gnocchi
250g floury potatoes
100g strong flour
1 egg yolk
25g parmesan, grated
Salt & pepper
75g Chorizo sausage, skinned and sliced
A little semolina for dusting
To serve: Tomato sauce & a few green leaves
1. Quarter the potatoes, leaving skin on, and place in cold salted water. Cook until soft, scoop out onto a plate.
2. Prepare a tomato sauce.
3. Remove the skin from the potato then mash with a folk, coarsely. Sift the flour onto a work surface and make a well in the centre. Place the egg yolk in the well and top with the mashed potato, parmesan and seasoning.
4. Take care not to over work the mixture, although a light kneading may be required.
5. Once a dough is formed, divide into 4 and roll each piece to a sausage (chipolata size).
6. Cut small pieces from the roll no bigger than a sugar lump. Dust with semolina and leave on a tray.
7. Fry the Chorizo, retaining the oil in the pan.
8. When ready to serve, bring a pan of salted water to the boil. Add the Gnocchi and boil until they rise to the surface (approx. 2 minutes).
9. Remove the gnocchi from the water with a draining spoon and straight into the hot pan containing the chorizo oil.
10. Add back the chorizo pieces before assembling on a large sharing plate.
15g rapeseed oil
1 small onion, sliced
2 cloves garlic, finely grated
1 tbsp dried herbs (or twice the amount of fresh herbs)
5g brown sugar
1 tin tomatoes
¼ tsp salt and freshly ground pepper
1. Heat the oil and fry the onion for 2-3 minutes or until translucent and sweet.
2. Add the garlic and cook for a further minute.
3. Add the herbs, sugar and vinegar and reduce by half.
4. Tip in the tomatoes and seasoning. Simmer gently for 45-60 minutes, adding a little water if the sauce gets too thick.
5. Puree until smooth then taste and adjust the seasoning and consistency, as required.
WhitePepper’s Top Tips
* Excellent accompaniment for pasta, gnocchi, roasted vegetables, as a homemade ‘ketchup’ or turned into a soup with addition of cream and knobs of butter.
* Works well with Oregano and chilli at the start in place of ordinary herbs.
* Can be finished with chopped olives, if required.