By Derek Mayes, Executive Chef, The Grape and Olive
We all like to experience a gourmet meal from time to time – especially on the water where we often eat what we have on-hand. A handmade gnocchi is a great pasta alternative that can be enjoyed from the comfort of your galley with just a little forward planning.
Admittedly, this recipe is a little complex to make from start to finish on the boat, but if you prepare the gnocchi beforehandat home, freeze it and bring it aboard when you’re ready, you can whip up a homemade gourmet meal in no time.
2 ½ lbs of potatoes
2 ½ cups of all-purpose flour (have extra at the ready for kneading)
½ tsp salt
- Keeping the skin on, boil potatoes in just enough water to cover them.
- Once boiled, drain and peel potatoes.
- Put the potatoes through a potato ricer. If a ricer is not available, a cheese grater can be used as an alternative. Remove any excess water with a dry towel.
- Start forming a heap of riced potato on a flat, dry surface. Add flour and salt.
- Form a hole in the centre of the mound.
- Break, then beat an egg in the in the hole then gradually start to pull the flour and potato into the mixture.
- Get your hands dirty by mixing the ingredients and kneading to form dough.
- Create a rectangular shape with the dough and cut into pieces about four inches long and half an inch wide.
- Roll each piece into a rope, then cut the ropes into one-inch pieces.
- Toss the pieces in extra flour to keep from sticking together.
- Drop gnocchi into a large pot of boiling, salted water and cook until the gnocchi float to the top, about two to four minutes. Remember to set aside some of the water to add to the sauce later.
1 tbsp olive oil
1 tsp sundried tomato basil pesto
1 medium yellow onion, finely chopped
1 lb Italian chorizo sausage, casings removed
1 clove garlic, finely chopped
5 oz sweet corn
5 oz sweet green peas
1 roasted red pepper, skinned and cut into small strips
- Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the sausage and cook, crumbling it with a spoon, until browned – 5 to 7 minutes.
- Add the garlic, corn, peas, peppers, salt, and pepper. Cook, tossing frequently – about 3 minutes.
- Add the gnocchi, the reserved cooking liquid, Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.