Gnocchi are chewy little clouds of mashed potato and flour. They’re often classed as being part of the pasta family but are not really related; they are considered by Italians to be an alternative to pasta.
Gnocchi are usually boiled in salted water. They bob to the surface once cooked. For this dish, I’m frying them in a little olive oil and butter so that they’re crispy and crunchy on the outside and soft on the inside. They’re so much nicer cooked like this. Nigella Lawson roasts them to create satisfyingly crunchy mini roast potatoes.
I’ve discovered that they’re the perfect finger food for toddlers; my little ones love them. There’s nothing cuter than a chubby fistful of gnocchi. Serve with a bowl of ragu for dipping and dinnertime is sure to be a success.
You could make your own gnocchi by making a soft dough from mashed potato, egg yolk and seasoning; type 00 pasta flour or semolina can be used.
I use a potato ricer for a perfectly smooth, fluffy mash. It looks like a huge garlic press and is a nuisance to clean, but it’s worth it. The dough is then rolled into little bite-size dumplings and is ready for cooking. It’s a lovely weekend project, but midweek I like to buy some good-quality gnocchi. I get mine in Iago in Cork, a cheese shop and specialist in all things Italian, including fresh pasta, tomato sauce and pizza dough. There is also a nice array of cured meats.
For this recipe I use a type of Iberian pork salami. We've got into the habit of buying one at the Olive Stall each week and we always find a use for it. Scattered on pizzas, cubed and fried with scrambled eggs, in a toasted sandwich, added to spaghetti Bolognese or thinly sliced on a cheese board: there are infinite occasions when a good salami can really complete a meal. If you can only get chorizo, then look for a mild one. The distinctive smoky sweetness of paprika can be very dominant. Crispy fried bacon lardons would also be nice here.
Once the peas are just cooked, you must purée them and serve immediately so that the vibrant green colour remains. If you have fresh peas growing in your garden, use them, but once they’ve been picked that natural sugar turns quickly to starch. I usually use frozen peas. Any fresh peas I manage to find I add raw to salads. Mint is a nice addition.
Now that basil is growing locally in this slightly warmer summer weather, I’ve noticed that it has a pleasing anise flavour. This, paired with the sweetness of the peas, is really delicious with the crispy salami. A handful of peppery rocket and bitter leaves completes the dish, with a drizzle of grassy olive oil.
It’s the perfect laid-back supper for a drizzly summer evening.
GNOCCHI WITH PEA AND BASIL PURÉE: SERVES 4
The five ingredients
- 500g gnocchi
- 450g peas (frozen are fine)
- 8 large basil leaves
- 250g salami or chorizo, cubed
- 80g mixed salad leaves (watercress, rocket, spinach)
From the pantry
- Olive oil
- Butter
- Sea salt
Method
Place a tablespoon of olive oil in a frying pan over a medium heat. Add the gnocchi and fry until it begins to brown. Add a tablespoon of butter, shake the pan and continue to fry for another few minutes until the gnocchi are nicely browned. Keep them warm.
Wash and dry the frying pan, bring it to a high heat and fry the salami until crispy. Set it aside on paper towels once cooked.
Meanwhile place the peas in a small pan and add enough boiling water to just cover them. Bring to the boil, then drain, reserving about four tablespoons of the cooking water. Return the water and peas to the pan, add a tablespoon of butter and the basil leaves and blitz until smooth. Taste for seasoning.
To assemble, divide the pea purée on to four plates. Scatter with the salami cubes and gnocchi. Place a mound of salad leaves on the side and drizzle with a little olive oil and sea salt. Serve immediately.
- Every Thursday we'll tweet the five ingredients from @lillyhiggins and @irishtimeslife so you can have them ready for Friday. Email givemefive@irishtimes.com with your suggestions for recipes
