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Recipes
Potato Gnocchi
1kg potatoes, peeled, quartered
1 egg, lightly whisked
2 ¼ cups plain flour
¼ cup grated parmesan cheese
Extra plain flour, to dust
Salt and white pepper, to taste
1. Line a baking tray with baking paper.
2. Bring 3cm of water to the boil in a large
pot. Insert a steamer basket and steam
potatoes until tender.
3. Place potatoes in a large bowl. Using the
MashMaster, mash potatoes on TURBO
until smooth.
4. Add egg and stir until just combined.
Add flour in four batches and stir until the
dough is firm.
5. Turn dough out onto a lightly floured
surface. Gently knead until dough is
smooth. Divide the dough into 4 portions.
Roll each portion into a 30cm log. Cut into
2cm pieces.
6. Using your thumb, roll each piece over the
back of a fork. Place on prepared tray.
7. Bring a large pot of water to the boil.
Place the gnocchi in the water in batches.
Cook for 3-4 minutes or until gnocchi
floats on the surface. Repeat with
remaining gnocchi.
TIP: For tender gnocchi try and work the
dough as little as possible.
6
Spanish Croquettes
Makes: approx. 20
600g potatoes, peeled, quartered
2 tablespoons olive oil
2 tablespoons flat-leaf parsley, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 medium chorizo, cut into ½ cm cubes
100g manchego cheese, cut into ½ cm
cubes
Vegetable oil, for frying
1 cup bread crumbs
1 cup plain flour
3 eggs
Salt and freshly ground black pepper, to taste
1. Place potatoes in a large pot, cover with
water. Place over medium-high heat and
bring to a simmer. Cook for 10-15 minutes
or until potatoes are tender. Drain.
2. Place potatoes in a large bowl. Add oil,
parsley, garlic, onion and paprika.
Using the MashMaster, mash ingredients
on TURBO until smooth.
3. Place 2 tablespoons of potato mixture in
the palm of your hand. Flatten out into a
rough circle, until mixture is 1cm thick.
Add 1 cube of chorizo and cheese.
Gently close the palm of your hand,
forming a ball of potato and enclosing
the chorizo and cheese filling. Repeat with
remaining mixture. Cover with plastic wrap
and refrigerate for 1 hour.
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