Brown Butter Gnocchi

Make the Gnocchi

1kg potatoes

Self-rising flour

20g Salt

15ml Olive oil

• Pre heat your oven to 180 degrees Celsius. With a cake tester or a wooden skewer, poke holes in your potatoes and place on a baking tray. Place Potatoes in the oven and bake for roughly an hour and a half or until fork tender.

• Once your potatoes are cooked, cut them in half and scoop out the flesh from the skin and mash it through a sieve to get it smooth. A tip here would be to do it while its still hot.

• Once all the flesh has been passed through the sieve, weigh all the mash on a scale and you’ll need half of the weight of the mash in Self-raising flour, for example:

  500g mash

  250g Self Raising flour

• In a bowl incorporate all the ingredients together with your hands till a dough forms and start Kneading the dough for 7 minutes. After, place the dough on a floured surface with a pastry cutter, cut into 8 even pieces. With your hands roll out the cut dough to long cylindrical shape and use your cutter to cut to the desired Gnocchi shape.

• In a medium pot, bring water to the boil and place your Gnocchi in the water and turn down to a medium heat. You know the Gnocchi is cooked once it starts to float to the top, Place the cooked Gnocchi straight into an Ice bath to save for serving later or serve directly after

• Goes really well with Brown Butter, Lemon Zest, lemon Juice, Garlic and sage or with our Romesco Sauce, green pesto, Cashel blue cheese and parmesan.

Make the Romesco Sauce:

30ml Rapeseed oil

3 Shallots finely diced

1 garlic clove, Minced

Sprig of thyme

1 Chilli

1 Tsp Chilli flakes

1 Tsp Fennel seeds

1 Tsp Paprika

200ml red wine

400g Tinned Tomato

50ml sherry vinegar

80g Brown Sugar

In a Medium saucepan, add your oil and sweat of your Shallots, garlic, chilli and thyme for a minute on a medium heat. Add your chilli flakes, fennel seeds and paprika and toast for a minute. Deglaze your pan with red wine and reduce by half before adding the rest of the ingredients to the pan. Cook out for 30 minutes and blend in a large blender till smooth. Set aside to serve later or serve immediately.