We are happy to bring you our second in the new series Recipes from the Roulant! These monthly recipes allow you to get to know the different kitchen-related activities of our organization.
In this post, we share with you a recipe that was prepared at this month’s volunteer workshop: Gnocchi. Try it at home and let us know what you think!
These free monthly workshops bring together volunteers from our diverse programs and are, for us, one of the ways that we can give back to our community. Have you volunteered in the kitchen, our gardens, in our collectives or at the farm? If yes, come join us in the kitchen in February and learn how to make your own homemade pizza! Check out the meals on wheels schedule in the office to register, or email Karine: email@example.com.
Recipe adapted from ricardo.ca
Preparation: 45 min Cooking: 50 min Waiting: 1 h 30 min Servings: 6
1 lb 7 oz (700 g) Idaho potatoes, peeled and diced (about 2 large)
3 cups (750 ml) flour, approximately
2 teaspoons (10 ml)
1/2 cup (125 ml)Parmigiano-Reggiano cheese, grated
- Place diced potatoes in a saucepan and cover with cold water. Season with salt. Cook until tender. Drain. Purée the warm potatoes through a potato ricer, or, crush with a masher. Refrigerate for 1 hour.
- Make a well in the centre of the cold potatoes. Break in the egg and stir to combine. Add the flour, salt, and Parmesan cheese. Stir to combine.
- On a work surface, knead the potato dough until it becomes soft and smooth. Add flour, if necessary. Let stand for 30 minutes. Divide the dough into quarters. Make four 1-cm (1/2-inch) in diameter cylinders. Immediately cut each roll into 1-cm (1/2-inch) pieces. Dust with flour. Press each piece of dough with your finger or roll between two forks. Place the gnocchi on a floured baking sheet.
- In a large pot of salted boiling water, cook the gnocchi, one portion at a time, for 4 to 5 minutes or until they float to the surface of the water. Drain and toss in the hot sauce of your choice. Garnish with Parmesan cheese.