These herb gnocchi form part of a longer recipe that I shall share with you when all the elements have been posted. This will make enough for a main course to feed 4 people. I did not make the entire batch at once and can say with great confidence that you can refrigerate the mixture before shaping the gnocchi.
In 1991 I made my first visit to Australia. I travelled via Singapore with a day layover meaning I took two night time flights. When I arrived in Sydney I felt like I had been awake for 2 days! From the airport I went to my Grandfather’s house, had a shower and then went to my cousin’s Christening. All I can remember is that everything in the Church was swaying. After the service we all got together for a light meal and at about 3 in the afternoon I asked my Grandfather to take me home. I was exhausted and slept for 14 hours. To say I had jet lag was putting it mildly. So, when I next went to Australia I knew I had to prevent that feeling. I was not going to be there that long and wanted each day of my visit to count.
I decided a month before I flew to take my watch off. That way, my body would rely on the sun to know when to be awake, and when to sleep. The other key factor was staying awake until it was my normal bed time when I got to Perth. And then waking up at 6am every morning of my stay. I managed to do both, and did not suffer from jet lag at all. I did not bother to put my watch back on after that visit. And each time I have gone back to Australia I have not had jet lag. I think it was the psychological effect of not being able to see the time, coupled with my reliance of the sun to dictate my waking hours that caused that result.
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- 700 g baby potatoes
- 80 g Parmesan cheese, grated
- 100 g flour, plus extra for dusting
- 2 egg yolks, lightly beaten
- 20 g flat leaf parsley, finely chopped
- 10 mls fine salt, plus extra for boiling
- 20 g butter
- Pour water into a saucepan that has a steamer basket *
- Place the potatoes into a steamer, and steam until cooked
- Top the water up, add salt and bring to the boil while you make the gnocchi
- Mash the potatoes using a ricer, discarding the skins and weigh out 550 grams
- Place the mashed potato into a bowl and add the cheese, flour, eggs, parsley and salt
- Gently mix together then turn out onto a lightly floured surface
- Divide into 100g balls and roll each one into 1cm-thick sausage shapes
- Use a pastry cutter to cut 2cm pieces
- If you have a gnocchi roller you can roll each one at this stage (optional)
- Place all of the pieces onto a lightly floured board until you are ready to cook them
- Gently drop the gnocchi into the boiling water about 10 at a time to not crowd the pot
- When they rise to the surface, remove using a slotted spoon and drain on paper towel
- When they are dry but still warm, add the butter to a large frying pan over a medium temperature
- Sauté the gnocchi in the butter until golden brown on both sides
- Serve straight away with a sauce of your choice