Tuesday, September 21, 2010
A Grubworm's Gnocchi
This time last year – life was completely different. We had only started to look at food blogs before we started the supper club and now it is a way of life to read the ones we follow religiously. One of my favourite is The Grubworm: a food blog about food in (mostly) London restuarants and food that The Grubworm himself makes – usually for dinner - for him and his, Mrs Grubworm. It is quite inspirational - very insightful and completely interesting in prose and of course - content! Here is someone who adores cooking, who incorporates food into his life. He lives to eat! He doesn't eat to live.
He got me making gnocchi. I love simple food and tasting small amounts of ingredients, combined together. As soon as I read the post, I targeted the mission. However, I misread the quantity of eggs – I used 5 eggs instead of half an egg! It was completely wrong! The Grubworm then changed it from
“ .5 egg" to "Half egg” and it worked perfectly - you can easily miss that - dot - which I clearly did. I was very proud on the second run! I thought they were the only things you can buy from the shops or order in the restaurant.
The recipe is on his blog and I have asked him if I can share it here too – it is ever so easy! It took me 20 mins to do and it tasted just wonderful! so here it is:
500g Maris Piper Potato
125g Plain flour
Half an egg, beaten
Salt & Pepper to season
Cook the potatoes in boiling water until soft
Mash it with a masher or rice - do it well and don't leave any lumps or it will show.
Don’t be too lazy and put it in the blender because it will become extremely waxy - (believe me - I;ve tried that route and its the route back to the market to get more potatoes)
Stir about a third of the flour and the egg into the potato to form a light dough.
Put the rest of the flour on a board and tip out the dough on to it. Knead the potato dough into the flour until it forms a pliable dough.
Add more flour if necessary.
Break the dough into small balls and roll out into thin sausages about a centimetre thick. Chop into 2cm long pieces. Drop into boiling water. When they float they’re done.
I never used to like gnocchi very much because I always happened to have ones that make me feel like I have eaten little stones.
After eating the most beautiful gnocchi ever at the Saltoun Supper Club, I was hooked.
I found out by testing them that if you take the gnocchi out as soon as they float to the surface, its very light – whereas if you over cook them – they are like little rocks.
Another tip is to use Maris Piper or King Edwards for a floury and light texture.
I love it with just butter, Parmigiano-Reggiano, fresh basil, salt and pepper.
Thanks to The Grubworm, I can make my own gnocchi in 20 minutes and have a simple yet delicious meal! You should all try it too! Its so great that food bloggers such as The Grubworm can inspire us to try out new things and make us see that things can be so simple sometimes when you give it a chance and try it out.