The cooking challenge was a surprise for the Hands-On Food team this evening at Youth Space. No one had tried gnocchi before or knew how to make it.
With a lot to do we began with veg preparation, dicing onions and chopping mushrooms for the creamy diary free mushroom sauce to go with the gnocchi.
For the Gnocchi we made a dough from mashed potato and gluten free flour. The trick was to feel the dough under your hands by applying a bit of pressure evenly until the right shape and texture was formed, ready for portioning into gnocchi ‘pillows’. Very hands-on and a lot of fun.
A little bit of parsley to garnish and we were ready to serve. We also tried the Gnocchi with a little olive oil and salt to which I could imagine some slow roast cherry tomatoes when in season would be a real treat.