Nanny Savino’s Baked Gnocchi

Nanny Savino’s baked gnocchi

Posted by Kerstin Rodgers on 25/10/2013

  • Recipe difficulty: Medium
  • Blog post
  • 5 of 5 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Ingredients

1 kilo of floury potatoes (usually about 3 or 4)
250g Italian 00 flour
1 egg
1 clove garlic, cut in half
200ml double cream
200g of strong cheddar, grated
Salt
Pepper

I grew up on a Kenwood. My mother still possess her pale blue Kenwood mixer with the milky glass bowl, now desirably retro. A childhood treat was licking the cake batter off the beater on the rare occasions she made cakes.

This recipe is from my italian great grandmother, Nanny Savino, who came from the south, below Naples. Moving to London after the first world war, she used to sell food, sweets and cigarette's from the front door of her council flat in Holloway. I guess the supper club urge runs in my blood.

This recipe makes more gnocchi than you will need because I figure if you are going to the effort, you might as well make a large batch and freeze the rest.

You can serve gnocchi boiled, as with the usual pasta, and with a broth of tomatoes or, as in this warming wintery version, baked with cream and cheese. These home-made gnocchi are light as air.

Makes around 100 gnocchi, so use half and freeze the rest, spread out on a tray then, once frozen, tumbled into a plastic freezer bag.

Serves 4 (count around 10-15 gnocchi per person)

Method

  1. Bake the potatoes in the oven from 45 minutes to an hour. The skins should be crispy and the insides soft, prod with a fork to check.
  2. Once cooked, let the potatoes cool for 5 minutes then cut them in half and scoop out the flesh. (You could use the potato skins for another recipe)
  3. Using the wide toothed grater attachment on the Kenwood food processor, grate the potato flesh.
  4. Then in the bowl of the mixer, add the grated potato, the flour and the egg. Using the beater attachment, mix all the ingredients until smooth but do not overheat.
  5. Divide this mixture into fist sized balls. 
  6. On a floured surface, roll each ball into a long sausage about an inch or 2.5cms in diameter.
  7. Cut inch long or 2.5cm long segments along the dough 'sausage'. Then press lightly with a floured fork into each segment to get that classic gnocchi ridged look.
  8. Spread the gnocchi on a tray covered with greaseproof or silicon paper. Don't let them touch. Prepare an oven proof dish (either 4 small ones or one large) by greasing it with butter. Rub the surface with half a clove of garlic which you discard after using.
  9. Boil a pan full of salty water. In group of 10 or 15, lightly place the gnocchi into the boiling salty water. The gnocchi will cook very quickly, about a minute. When they float, they are cooked.
  10. Lift them out with a slotted spoon into your oven proof dishes.
  11. Then spoon on the cream and sprinkle over the grated cheddar. Season with salt and pepper to taste.
  12. Bake for 10 to 15 minutes until the top is browning and bubbly.
  13. Serve hot. 

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

1 kilo of floury potatoes (usually about 3 or 4)
250g Italian 00 flour
1 egg
1 clove garlic, cut in half
200ml double cream
200g of strong cheddar, grated
Salt
Pepper

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