tuna & gnocchi feature

GnocchiWockyDooDah!

Posted by on Dec 29, 2014 in Recipes
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Every now and then when we ask the kids what they want for tea they answer with something that strikes fear into me!

Gnocchi is one of them!

They love potato gnocchi and indeed so do I, however, making gnocchi for six hungry people, it’s one of the more… shall we say… time consuming dishes!

However sometimes you just have to and for all the time it takes and mess it causes the end result is always worth it.

Of course you can always cheat and get your gnocchi ready made from the supermarket!

I have to say that I’m not keen on gnocchi when it’s boiled and served in a sauce… it just doesn’t do it for me. However we do love it when it’s gently poached and then fried in butter so it’s nicely caramelised and slightly crispy. It makes an Epic! (Kids description!) side dish when served like this.gnocchi 5

 

I had bought some nice Tuna steaks that had been on special offer and as we don’t have Tuna very often I thought they deserved tuna 1something a bit special. It was decided that we have them with gnocchi and some chick peas tossed in a nice lemon, butter sauce flavoured with just a touch of cumin.

When I make gnocchi I have to say I normally just wing it! I add flour, egg and a touch of baking powder to some mash potato (usually leftovers!) and hope for the best!

 

 

 

 

However here is a recipe for those that don’t want to take the risk!

 

Ingredients;

 

6 large potatoes peeled and cut into fourGnocchi 1

1 medium egg

3 handfuls plain flour

1/2 teaspoon baking powder

pinch of salt and pepper

 

Method;

 

Place the potatoes in a pan and just cover with salted water. Bring to the boil and then simmer for approximately 45 minutes or until the potatoes are cooked.

Drain the potatoes well and put back in the pan, leave for a couple of minutes for the potatoes to dry out a little then mash or put through a potato ricer.

In a large bowl whisk the egg and add the seasoning and a splash of water. Add the rest of the ingredients to the bowl and mix together until you have a soft dough. If it’s too wet add a little more flour, if it’s too dry add a splash more water.

Divide the dough into four. Take one piece of dough and on a floured board roll into a long sausage shape. Use a blunt knife to cut the dough making  little pillow shapes. place the dough pieces on a floured tray. Repeat with the rest of the dough. Once all the dough has been used up, place the tray with the cut dough on it in the fridge for ten minutes or so to firm up.

gnocchi 2

To cook the gnocchi bring a large pan of salted water to the boil. Carefully drop the gnocchi in and bring back to the boil, turn down to a simmer and cook for a couple minutes or until the gnocchi floats on the surface of the water.gnocchi 3

 

 

 

Once cooked the gnocchi can be drained and either tossed in a sauce or coated in a little oil to either serve later (just drop into boiling water to warm up or heat in a sauce) or be fried. To fry the gnocchi melt some butter in a frying pan and when sizzling drop in the gnocchi, keep turning until the gnocchi are nicely coloured and golden.

gnocchi 4

We had our gnocchi this time with a nice seared tuna steak and a simple sauce consisting of a little onion and garlic sautéed in butter with chicken stock, a splash of white wine, zest and juice of a lemon, cooked chick peas, ground cumin and finished with yet more butter!

chickpea in lemon butter1

 

 

 

 

 

 

A simple salad of chunky tomato, cucumber and onion drizzled with a little vinegar and a pinch of sugar and seasoning is all that was needed for a superb tasting, Mediterranean style dish.

 

tuna & gnocchi 1

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