Rolling out the dough for the Sevilla potato gnocchi
Sevilla or blue Anneliese potato gnocchi with wilted rainbow chard, garlic brown butter, parmesan & balsamic
I have used two varieties of potato here, Sevilla which has a lovely buttery colour and flavour and the blue Anneliese with a slightly nutty taste for something a little different to try
- 850g-1kg potato which have baked in the oven with some sea-salt until cooked.
- 100g Plain flour plus a little for dusting
- 1 x Egg whisked
- ½ x tsp salt
- 125g unsalted butter
- 2 x cloves of garlic chopped
- Good bunch of rainbow chard, shredded
- 1 x sliced red onion
- 1 x tbsp balsamic vinegar
- 1 x tsp dried oregano
- Remove the skins from the potato while still warm and pass through a medium sieve or potato ricer. This helps to aerate the potatoes which will result in a lighter dough. You should have approx. 450-500g of sieved potato.
- Sieve the flour onto a clean work surface and blend in the salt.
- Gently, start to work the potato in with the flour, make a well in the centre, add the beaten egg and bring together to form a soft dough, without working it too much and using only a little flour if it is a bit sticky.
- Pat out into a square shape and divide dough into 4-5 pieces using a knife or dough scraper.
- Roll out into long strips with your hands, lightly dusting with flour as required. Cut into 1.5cm lengths approx., place on a lightly floured baking parchment on a tray and cover with a clean tea towel or cling film.
- Place a large saucepan of water onto heat -when it has reached a rolling boil, drop in the gnocchi little at a time so that it does not stick together. When it starts to float, leave for around 20 seconds, and then remove from the water with a strainer onto a tray. Continue cooking the rest of the gnocchi.
- Place the butter in a large frying pan on medium heat, add in the sliced onion sauté for 3 min’ – then add in the garlic, reduce heat slightly and continue cooking until butter foams and starts to darken to a light brown colour. Stir in the chard & oregano and stir around until wilted.
- Toss the gnocchi in with the butter & chard and gently stir around. Drizzle over the balsamic vinegar & serve with some shavings of parmesan and a good grind of black pepper.
Vibrant blue Anneliese potatoes