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Instructions |
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Place whole potatoes into a large saucepan and
cover with cold water. Place over a high heat and
bring to the boil. Cook for 30 minutes or until
tender when tested in the centre with a skewer.
Drain and stand for 15 minutes or until cool
enough to handle. Peel skin from potatoes and
mash. Press potato through a sieve or potato
ricer. Season with salt and pepper.
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Add flour and stir until well combined and
slightly sticky. If mixture is too sticky add a
little more flour, 1 tbsp at a time. Do not add
too much flour or the gnocchi will be heavy.
Divide dough into 4 portions and roll each piece
on a floured surface into 2cm-thick long logs. Cut
each log into 2cm pieces. Gently roll, 1 piece at
a time, over the back of a lightly floured fork
forming ridges (this helps the sauce cling to the
pasta).
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Bring a large saucepan of water to the boil. Add
beans and cook for 2 minutes. Remove with a
slotted spoon and place into a bowl. Remove skins
if necessary. Cover to keep warm. Return water to
the boil. Add half the gnocchi and cook for 3-4
minutes or until gnocchi floats to the top of the
water. Remove with a slotted spoon and add to bowl
with broad beans. Repeat with remaining gnocchi.
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Heat butter in a small saucepan over a medium heat.
When butter has melted continue to cook until butter
turns a rich golden brown. Spoon pasta and beans
into serving bowls. Spoon over butter sauce. Top
with grated pecorino and serve.
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Originally Submitted
4/16/2012
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