• 05Oct

    Homepage

    My name is Raymond Whittaker & I love to cook and share.

    Welcome to my kitchen! 

    Gnocci
     
    Ingredients
     
    500grms of potatoes

    200grms or 7ounces of plain flour

    1 egg
    pinch of salt and pepper
     
    Method for cooking gnocci
     

    Bring a large pot of salted water to a boil. Add the pototatoes still in their skins (this retains the moisture) and cook for about 15 minutes. Drain, cool and remove the skins. Mash the potato well, initially grate the potatoes with a cheese grater.

    Beat the egg and then combine the mashed potato, flour and egg in a bowl. Knead until the dough forms a ball.  Then transfer the dough ball onto a flowered surface and roll a number of dough snakes. Cut the dough into small pieces, about half an inch long, and with your thumb make an indentation in each small piece to allow the sauce to settle into each gnocci. 

    Place the gnocci in a salted pot of boiling water and when they rise to the surface of the water, they are ready.

     

     

    Pesto sauce

    Ingredients
     
    2 cups fresh basil leaves
    3 tablespoons pine nuts (pignolia)
    1 dash salt and pepper
    1/2 cup extra virgin olive oil
     
    (1/2 a cup of grated parmesan cheese, if required) 
    Method
     
    Grind all the above ingredients using a mortar and pestle or mix them all together in a food processor.  If the sauce is too thick, just add a tablespoon of water.