We promised you a follow-up recipe to use the Romesco and here it is.
Welcome to ‘Jar to Table’ – our new recipe series with the Modern Preserver showcasing the versatility of our EVOO's. Each recipe starts with a delicious jarred or bottled creation featuring our EVOO, followed by a simple, recipe inspiring you to use it in an everyday meal.
Serves 4-6
Ingredients
For the Gnocchi
760-800g potatoes, firm & starchy
1 egg
1 T Frantoio Blend EVOO
200-220g plain flour
¾ t sea salt
Semolina
To serve
100-150g Romesco
Frantoio Blend EVOO, to drizzle
Parmesan, to serve
Directions
Scrub the potatoes and place them, whole with skins on, in a large pot of salted cold water. Bring to a boil and simmer on a low heat, 30-40 minutes, until they are very soft.
Drain the potatoes and place back into the empty pot with the lid on, on a low heat to dry them out. Peel the potatoes while hot, but cool enough to handle, then mash them with a fork in a bowl.
Prepare your gnocchi ingredients ready to go, as you want to work with the potatoes while they’re hot. Get a baking tray ready, dusted with semolina.
Add ¾’s of the flour to a large bowl with a pinch of sea salt. In a separate bowl whisk the egg with the oil. Make a well in the middle of your flour, add the egg mix, and the hot mash. Using your hands mix the dough, kneading in more flour as required, until it all comes together and stops sticking to your hands.
Dust your work surface with flour, pull off egg size lumps of dough and roll them into a 2cm thick ropes. Cut the ropes into 1cm pieces. If you have a gnocchi paddle you can press and roll the pieces down it to get their distinctive gnocchi grooves, or use the back of a fork to lightly indent. Place the gnocchi onto the semolina tray, giving them a toss, so each gets covered. Cover with a clean tea towel until ready to cook.
Place the Romesco in a pasta sauté pan or frying pan and gently warm through on a very low heat. Bring a large pot of generously salted water to a rolling boil and drop all the gnocchi in at once. As soon as they float to the surface, scoop them out with a spider strainer or large slotted spoon and toss them directly into the Romesco sauce in the pan.
Once all the gnocchi have been added to the pan, give it a final mix through and serve with a drizzle of Frantoio Blend EVOO and a fine grating of parmesan cheese.
