At the August Positively Free From and Coeliac Support Group, Kent Young Cooks Helena and Milly demonstrated how it is to make traditional potato pasta "Gnocchi piemontaise".
August was all about Italy - Here is a summary of the event:
We are very fortunate to have Milly Jessop and Helena Martin, who are part of our Young Free From community, who will be demonstrating a traditional Italian recipe ‘Gnocchi Piemontaise’. There will be lots of audience participation to help you become familiar and confident with Gnocchi.
As a chef Lorraine didn't want the girls to just demonstrate a "wheat style pasta". These neglected little potato dumplings are very versatile and should not just be considered a treat but an everyday alternative to pasta or potatoes.
Lorraine will be alongside Milly & Helena guiding us through the ingredients, recipe & cooking method. There will be the Free From Culinary Surgery after the demonstration where Lorraine can help with any of your culinary quandaries.
Award winning Victoria Shorland Consultant Nutritionist will be joining the community as normal to help with any nutritional concerns and give us the nutritional low down of Gnocchi Piemontaise.
We are really forward to seeing you there.
Ingredients
300 g 12 oz mashed potato
50 g 2 oz potato flour
50 g 2 oz gluten free plain flour
1 whole egg
1 egg yolk
25 g 1 oz butter or margarine
Salt/pepper
Method
1 - Bake the potatoes in their jackets.
2 - Remove from their skins and mash until smooth.
3 - Mix in the butter, flour and egg whilst hot. (Milk/butter alternative can be used)
4 - Season with salt and pepper
5 - Mould into balls the size of a walnut.
6 - Dust well with flour and flatten slightly with a fork.
7 - Poach gently in boiling salted water for approximately 5 minutes or until they float
8 - Drain carefully.
9 - Dress in a buttered dish, cover with tomato or any other pasta sauce of your choice
10 - Sprinkle with grated cheese and brown slightly under the grill and serve.
August was all about Italy - Here is a summary of the event:
We are very fortunate to have Milly Jessop and Helena Martin, who are part of our Young Free From community, who will be demonstrating a traditional Italian recipe ‘Gnocchi Piemontaise’. There will be lots of audience participation to help you become familiar and confident with Gnocchi.
As a chef Lorraine didn't want the girls to just demonstrate a "wheat style pasta". These neglected little potato dumplings are very versatile and should not just be considered a treat but an everyday alternative to pasta or potatoes.
Lorraine will be alongside Milly & Helena guiding us through the ingredients, recipe & cooking method. There will be the Free From Culinary Surgery after the demonstration where Lorraine can help with any of your culinary quandaries.
Award winning Victoria Shorland Consultant Nutritionist will be joining the community as normal to help with any nutritional concerns and give us the nutritional low down of Gnocchi Piemontaise.
We are really forward to seeing you there.
Ingredients
300 g 12 oz mashed potato
50 g 2 oz potato flour
50 g 2 oz gluten free plain flour
1 whole egg
1 egg yolk
25 g 1 oz butter or margarine
Salt/pepper
Method
1 - Bake the potatoes in their jackets.
2 - Remove from their skins and mash until smooth.
3 - Mix in the butter, flour and egg whilst hot. (Milk/butter alternative can be used)
4 - Season with salt and pepper
5 - Mould into balls the size of a walnut.
6 - Dust well with flour and flatten slightly with a fork.
7 - Poach gently in boiling salted water for approximately 5 minutes or until they float
8 - Drain carefully.
9 - Dress in a buttered dish, cover with tomato or any other pasta sauce of your choice
10 - Sprinkle with grated cheese and brown slightly under the grill and serve.
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