Homemade Gnocchi with Alfredo Sauce2013-09-09
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
This Creamy Alfredo Gnocchi is easy to cook and a real treat when you deserve a little bit of comforting indulgence. Serve with your favourite steamed veg.
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- 4 (about 800g) potatoes, peeled, quartered (King Edward or Maris Piper)
- 1 egg, whisked
- 300g (2 cups) plain flour
- Salt and pepper
- 1/4 cup butter
- 1 cup double cream
- 1 clove garlic, crushed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Vegetable stock
FOR THE GNOCCHI - Bring a large pan of water to the boil. Add potatoes to pan. Cook until tender (about 15 minutes). Drain in a colander until cool and mash with a potato masher. (cooling in the colander will allow the potatoes to dry off as boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.)
Combine mashed potato, flour and egg in a large bowl. Mix until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1.5cm (1/2 in) pieces.
Bring a large pot of lightly salted water to the boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with the Alfredo sauce.
FOR THE SAUCE - Melt butter in a medium saucepan over medium low heat. Add garlic and lightly fry for 1 minute, add cream and simmer for 5 minutes, then cheese and whisk quickly, heating through. Stir in parsley and serve. (Add vegetable stock until desired thickness is achieved)