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| ITALIAN FOOD WITH POTATOES INCLUDED : RECIPES |
| Italian recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour. |
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| Potato Gnocchi |
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750g/1lb10oz potatoes
2 egg yolks
½ cup plain flour (plus extra if needed)
salt, to season
freshly grated parmesan cheese
For the tomato sauce:
1/3 cup extra virgin olive oil
2 cloves of garlic, sliced thinly
4 ripe tomatoes, chopped
2 tbsp basil, sliced thinly |
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| Method |
1. Cook the whole, unpeeled potatoes in boiling salted water for about 25 minutes or until tender. Drain.
2. When cool enough to handle but still warm, peel the potatoes and pass them through a mouli or ricer. It is important the potatoes are still warm at this stage.
3. Place the potato on a clean work surface, add the egg yolks and about ½ cup of plain flour. Fold the mixture together working towards the centre, gradually adding more flour if the mixture is too wet. Be careful not to add too much flour as the more flour added the firmer the gnocchi will be. Once the gnocchi mixture has come together rest for 5 minutes.
4. Cut the gnocchi mixture in quarters and on a lightly floured surface roll each piece into a sausage shape about 2cm/¾in in diameter, then cut into 3cm/1¼in pieces.
5. Place the gnocchi on a wooden board or floured tray. At this stage the gnocchi can be covered with a damp tea towel and left for 1-2 hours.
6. For the tomato sauce, heat the extra virgin olive oil in a frying pan, add the garlic and salt to taste and cook over a low heat for 2-3 minutes until pale golden.
7. Add the tomatoes and cook gently for 4-5 minutes. Add the basil and stir well.
8. Meanwhile, cook the gnocchi in gently boiling salted water for 2-3 minutes or until they float.
9. Drain the gnocchi and place in pasta bowls, spoon the sauce over and scatter with freshly grated parmesan.
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| Italian Rosemary Potato Pizza |
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* 3 tablespoons extra-virgin olive oil
* 12 ounces unpeeled small potatoes, sliced into very thin rounds
* 1 (13.8-ounce) tube refrigerated pizza dough
* 2 teaspoons chopped fresh rosemary
* 2 teaspoons chopped fresh sage
* 2 garlic cloves, chopped
* 1/4 teaspoon dried crushed red pepper
* 1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
* 1/2 cup finely grated Parmesan cheese |
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| Preparation |
Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.
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