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No Fuss Gnocchi

gnocchiI think everyone who has ever met me knows how I feel about potatoes. Pretty much a full food group in my life, I am never without a bag of spuds. My idea of treating myself is to buy a different sort for each recipe and mull over the merits of Anyas, King Edwards, Desirees and Kerr Pinks. I’ve even grown my own and spent hours on the internet trying to find the elusive Yukon Gold. I’m either slightly obessive or painfully stereotypically Irish.

So imagine how pained I was when I went to buy a bag of bog basic white spuds last week and they were a mindbending £2.40 for 2.5 kilos. At the rate I consume potatoes that’s bumped my shopping budget up to a point where there’s just not much wiggle room. I had two options: stop eating potatoes or find a cheaper option.

Obviously I went for the latter and decided to play around with the bag of Sainsbury’s Basics Instant Mashed Potato I bought a while back as a cheaper gluten free alternative to breadcrumbs and batter. 125g of dry mash and 150ml milk and 425ml water makes 695g of mash, meaning one 250g bag costing 49p makes well over a kilo of mash.

Unfortunately I have bad memories of instant mash from school dinners where it came served in uniform scoops with a oddly powdery texture. It needed so much butter that it would be heartstopping in cost and health consequences. So what was I going to do with my mountain of mash now?

Older, wiser and more versed in the potato dishes of the world, that’s an easy one. I’m going to make gnocchi with it. And potato bread. Then I’m going to marvel at how quick both are and how I suddenly feel like one of those home economics teachers from the 70s by telling you this.

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Pumpkin gnocchi

Who doesn’t love gnocchi? Little morsels of potato-ey heaven dressed in butter and just made for parmesan…I figured gnocchi could only be improved by a hint of sweetness when I found this recipe for pumpkin gnocchi with sage butter a few months back. It may not quite be pumpkin season but my local Portuguese deli almost always has delicious looking slices of this under-rated ingredient, so when I invited my friend J round for dinner on one of the first longer nights of the year, it seemed perfect to serve something lighter, yet still substantial in these early days of spring. Read more