Gnocchi, homemade with rabbit, market bought
Gnocchi = Clag? Pasty? Yuck? In my opinion gnocchi has been all this and more. From pre-prepared pellets of bleuurgh from the supermarket to old nuggets of yuck in your local Italian Trattoria, gnocchi has never been high on my “To Eat” list, until now.
Recently, my friend @flavourfirst went on a little weekend sojourn through rural Victoria on his way to the Royal Mail Hotel in Dunkeld. Along the way he picked up some spuds. Some super serious spuds, and shared them round. My neighbour and friend Tim @urbanfoodmarket suggested we make gnocchi, so we set to work.
Such were the size of the spuds that Tim could only fit two into the pot to boil, but this worked out fine and was enough for 4.5 of us. The spuds that @flavourfirst picked up were nice dry, perfect for gnocchi making.
Once boiled, Tim put them through the potato ricer…
Mix until you get a good doughy consistency, but don’t handle too much, you don’t want it to become claggy..
Roll out your dough into snakes and then cut into little pillowy portions
Once we were done, we had piles of gnocchi ready for dinner
Once home, I popped them into a stockpot of boiling water and it wasn’t long before these little beauties floated straight to the top. To accompany these little delights I had earlier purchased some rabbit ragu by Laboratorio Di Santo, (they are at South Sydney Markets fortnightly, and other markets) a husband and wife team that make homemade pasta, sauces, and perfect little packs of fresh pasta with matching sauces in servings for one or two. Yum!
So, I have changed my opinion on gnocchi, but I think I’ll make it at home instead!