One of my regular poor man meals is gnocchi. At the moment, I’m definietley not a rich man, and the weather is dismal, I’ve been sick…..so to make me happy I dish up this feel good option (cue violins). Luckily for me I have a little garden full of fresh produce and a little know-how. If you push aside the ‘foodie-ness’ of gnocchi it’s really just some potatoes made into little dumplings by way of boiling them, squishing them through a potato ricer or colinder adding a few eggs some flour and mixing well. Roll them into long sausages then cut them into little shapes. It’s not Rocket Surgery!
The sauce can vary to be whatever you have fresh and whats in season. A few variations of late have consisted of a cheese sauce featuring the ‘St Barbra’ blue vein (a local cheese from the Goldfields Cheese Company), another day I made a Kale and prosciutto (home cured) sauce with our passata. Both very filling and tasty in their own right. Mission accomplished.
The St Barbra blue vein cheese sauce with gnocchi…….a little naughty, very sexy.
When I made the Gnocchi this week I also added a handful of ‘Reddy’ Spinach, steamed, drained and finely chopped then mixed with the riced potato. It gives the gnocchi a bit of jazz which is all about the appearance, it’s gnocchi thats okay with fashion.
Potatoes have to be one of the easiest things to grow. Often I just pop the spuds that have gone curly in the soil and as they rise up out of the soil, I shovel soil on top and cover the leafy growth completely to encourage more nodes to turn into spuds under the soil. There are also potato growing bags you can buy from the gardening store that will allow you to grow spuds on a balcony of a small apartment. We’re actually testing that process with a few grow bags in our backyard. We’ve already planted a bunch of seeding potato at the co-op farm Graceview, it’s more so that we want to see how easy the grow bags are and how many kilo’s they can produce in an urban set up.
The Reddy Spinach gave the gnocchi some ‘plate flair’. How beautiful are the red stalks on that spinach!
Sliced up some of our dwindling supply of home cured prosciutto
Kale is versatile and will happliy grow in your winter garden. Pop some in next season and you’ll end up growing it every year. There’s a reason why the Italians love it so much.