Calling all foodies! Here at Smart Homes For Living, we’re all about giving your next soiree a level up. That’s why, we’ve teamed up with our pals from Belling and former MKR contestant, Anna Bruno, to bring you our new Cooking Smarts Series.
Over the next few months, we’ll be cooking up a storm and presenting you with an extensive menu of recipes that you can recreate at home and are sure to impress (if for some reason they don’t, we’re sorry to be the ones to tell you, but you need new friends… eek).
To kick things off with a BANG, we are serving up a scrumptious homemade gnocchi recipe. It’s time to prepare your tastebuds, smarties!
How to make gnocchi – it’s easier than you think (promise)
If you haven’t tried gnocchi before, firstly – what have you been doing with your life?! And secondly, it’s a potato flour dumpling and tastes a little bit like the love child of mashed potato and pasta. Crispy and golden on the outside and oh so fluffy on the inside. Ahhh the definition of *heaven*.
For us, pan-fried is the only way to cook the gnocchi. Frying them in just a bit of butter and olive oil will create golden perfection in just a few minutes. The roast vege smash is a great, easy alternative to a sauce and the soft texture perfectly complements the crispy gnocchi. Whip this out at your next dinner party and you can thank us later *chefs kiss*.
Prefer to watch instead of read? Don’t worry, we gotchu!
Butter Browned Potato Gnocchi with Roast Veg Smash
Recipe Serves: 6
Here’s what we’ll be working with
The Gnocchi Stuff:
- 500g royal blue potatoes, peeled and roughly chopped
- 1 whole egg + 1 egg yolk
- 150g to 300g of plain flour, plus more for dusting
- ½ cup finely grated parmesan
- 1 tsp salt
- ½ tsp ground pepper
- ¼ tsp ground nutmeg
For the Roast Vegetable Smash:
- 500g sweet potato, peeled and roughly chopped
- 500g carrots, peeled and roughly chopped
- 1 large onion peeled and halved
- 1 head of garlic
To Cook & Serve:
- 50g butter
- Olive oil
- Salt and pepper
- ¼ – ½ cup of cream to finish
- Fresh herbs & parmesan to serve
Instructions – How to make gnocchi
Don’t stress, we will hold your hand erry step of the way.
Let’s get preppin’
1. Preheat oven to 200 degrees Celsius.
2. Steam the potatoes until soft, about 20 – 25 minutes. Test with a knife, when they’re cooked it should slide in easily.
3. To prepare the veg for the smash, place all prepped vegetables on a tray, season and coat in olive oil. Roast until golden and tender, approx. 30 minutes. Remove from the oven and squeeze the garlic out of the casing. Reduce oven temperature to 90*C to keep vegetables warm.
4. While the potatoes are warm, pass potato through a ricer onto the bench.
5. Make a well in the centre of the potatoes and add the egg and egg yolk, salt, nutmeg, and parmesan. Sprinkle half of the flour over the dough.
6. Start to bring the outside of the riced potatoes into the centre, gently working the ingredients together to form a soft, sticky dough that holds together. Add more flour if the dough is too sticky.
7. Cut the dough into quarters.
Shaping the gnocchi
1. Line two trays with baking paper.
2. Sprinkle the work area with more flour and take a piece of gnocchi dough. Cover the remaining dough to prevent it from drying out.
3. Roll dough into a thick cylinder, using floured hands by pushing it forward and backwards. Keep work area well-floured.
4. Take the pastry cutter and cut the length of rolled dough into approx. 1-2 cm pieces.
5. Place the gnocchi onto the lined tray, once the tray is full place it in the freezer to prevent the gnocchi from getting soft and sticky.
6. Repeat the process with the remaining dough. Place a sheet of baking paper over the top of the cut gnocchi, to prevent sticking.
Fry it up up up
1. Heat the butter and oil in a wide frying pan. Once hot, add the gnocchi without overcrowding the pan.
2. Fry both sides of gnocchi until golden brown. Remove and place on a tray to keep warm in the oven. Repeat until all the gnocchi is cooked.
Time for the smash
1. Add the roast carrots, onion, garlic and sweet potato to the food processor and keep mixing until it’s roughly mashed. Add some cream, enough to loosen the smash (you can also use olive oil or liquid from the gnocchi instead).
2. Place vege smash onto a large serving platter.
3. If needed, place the platter in a warm oven. When all of the gnocchi is ready, place it on top of the roast vegetable smash.
4. Top with fresh herbs and shaved parmesan.
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Anna Bruno is the second mum we didn’t know we all needed. She was one half of the mother-son duo appearing on My Kitchen Rules in 2016, making it all the way to the semi-finals #TeamPerth. Anna now runs her very own successful (and very yummy) baking business, Mama Anna’s Cannoli. Drawing from her Maltese and Italian heritage, Anna is looking forward to showcasing some of her favourite recipes and we can’t wait for you to try them at home!