No More UberEats Gnocci
|25 minutes | 15 minutes to boil the potatoes | 10 minutes to cook in the oven
|Oakley's Premium Fresh Vegetables ltd.
Wow, things are a little crazy out there at the moment! With all of the changes we’ve had in our lives these past few weeks one thing remains the same – we still want to feed our family delicious and nutritious meals. During lockdown, Oakley’s Golden Gourmet potatoes make it simple to whip up exciting meals for the whole whānau which are packed full of vitamins and minerals and help you get your 5+aday.
But wait, you say, how can I do that without nipping to the shops every other day? While it’s true we can’t all be gallivanting to the local supermarket for extra bits and bobs like we did before, pantry staples and your Golden Gourmet spuds are all you need to create something extraordinary in the kitchen.
This is the first recipe in our Oakley’s “Pandemic Pantry” series and is our stripped back version of an Italian classic… Gnocchi! While gnocchi is usually full of fresh herbs and a gazillion different type of cheeses, we’ve hacked how to make a tasty version using your pandemic pantry staples. This one involves a bit of hands-on work to roll the dough, so why not enlist the kids or another family members to come and help?
800g Oakley’s Golden Gourmet Potatoes, quartered with the skin on
150g plain flour (00 if you have it)
1 tsp salt
2T Olive Oil (or any oil you have on hand, we ran out and had to use coconut oil)
1 small onion, diced
1T minced garlic (this can be from fresh, from a container or the dried stuff in your herb collection)
2x 400g cans of tomatoes (these can be crushed, whole, sieved… whatever you have!)
1T dried basil (if you have a home garden, chuck in some of the real stuff)
2T red wine vinegar (you could also use actual red wine, or just omit altogether)
150g grated cheese (mozzarella is preferred, but a block of tasty or edam will do the trick)
- Preheat the oven to 200 degrees Celcius fan grill. Quarter the prewashed Golden Gourmet potatoes and boil them in salted water.
- Once they are fork-tender, around 10-15 minutes, drain the water and allow them to steam. Push the warm potatoes through a sieve or potato ricer. alternatively, just mash the spuds. While this makes the gnocchi a little heavier, it may save you some time and effort.
- Add in the flour, salt and egg. Combine with a fork. Pasta usually required “00” Italian flour, but to be honest, that’s not one of our pandemic pantry staples and I’m guessing it’s not for you either! We used the regular stuff and the texture was divine.
- Flour a surface and knead the dough, adding more flour as needed until the mixture is dry, but not crumbly. Section the dough into 8 pieces. Roll each piece out into a skinny log and cut bite-sized pieces. The pasta will expand, so keep them on the smaller side. Use the back of the fork to create wee indent one each piece and allow them to sit on a flour oven tray.
- Pop the kettle on again to prepare boiling water for the pasta. While that’s happening, sauté the onion and garlic in olive oil until translucent. Addin the tomatoes, herbs, spices and a splash of vinegar or red wine (if you have some). Turn the what down low and let that simmer away. Give it a taste and add salt and pepper.
- Get a medium saucepan of salted water boiling and add in about a third of the gnocchi. Once it rises to the top it means they are all cooked. Scoop them out with a slotted spoon and transfer directly into the sauce. Repeat this two more times until all the gnocchi is cooked.
- Give the gnocchi a big old mix in the sauce, transfer to a casserole dish, top with cheese and grill for 10 minutes in the oven. Serve immediately
- Et voila! A tasty dish high in B and C Vitamins that will have the whole family fighting for the last piece. Take a photo and upload to Facebook to Instagram tagging @oakleysvegetables and using #oakleyspandemicpantry.