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Swede & potato gnocchi
prep time: 30 minutes
cooking time: 3 minutes
serves: 4
season: Winter / Spring
ingredients:
|
500g peeled sweede 500g red-skinned potatoes 2 egg yolks 100g Semolina 150g strong white flour 
100g parmesan cheese |
1 | Cook the potatoes in their skins in boiling water, drain, cool and peel. |
2 | Cook the swede in boiling water until soft and drain; put the swede and potato through a fine ricer and add the egg yolks and parmesan. |
3 | Bring to the boil, lower the heat and simmer for about an hour until the liquid has thickened; adjust the seasoning, remove the bay leaves and set aside to cool. |
4 | Mix in the flour and the semolina, and roll out into long strands, then cut into 1 inch pieces. Roll each piece in your hand into a ball, place on a floured tray. |
5 | To cook, place gnocchi in boiling water until they rise, light and fluffy, to the surface. |
6 | Note: gnocchi can be kept in the fridge until required, and they freeze well. Can be served with a sauce of finely chopped ceps, and seasonal braised spring greens or spinach. |
