
Club Recipes
Smoked Trout Salad
Smoked Trout Salad with Port Poached Cranberries and Pistachios
Ingredients:
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7 medium Russet potatoes
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1 large egg
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3/4 cup of ricotta
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1 1/2 cups of 00 Flour (and a little more for dusting your work surface)
Cookware:
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Fork, Knife
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Mixing Bowl
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Skewer
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Ricer
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Sifter
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Baking Tray
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Colander
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Preheat oven to 325 degrees Fahrenheit.
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Wash potatoes thoroughly and prick each with a fork on all sides.
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Bake for 1 hour or until completely soft (a skewer should be able to go through the center easily) Allow potatoes to cool until easy to handle.
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Beat eggs and ricotta together with salt and pepper.
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Cut potatoes in half and scoop out the flesh into a bowl.
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Put potatoes through the ricer.
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Beat ricotta mix with potatoes and season to preference.
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Sift flour over the bowl then begin to knead to make your dough.
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Cut the dough into smaller rounds.
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Working with one small dough round at a time, lightly flour the surface, roll the dough into a 3/4-inch-thick log then cut into 2.5 cm pieces.
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Mark the gnocchi using the back of a fork and leave them on a floured baking tray.
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Cook gnocchi in small batches in a large pot of boiling water.
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Cook gnocchi until they float to the surface (about 1 min.) then strain with a colander.
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Add to your desired sauce.
