However, just before Christmas OXO Good Grips sent me a Potato Ricer to review and it is now one of my favourite kitchen tools. It makes the most fantastic smooth mashed potato, lumps are a thing of the past and that is why you need one to make good gnocchi.
The Potato Ricer has different sized holes by simply turning the ring at the base. For the gnocchi, I put it to the finest setting to get the finest of mashed potatoes, it’s really simple to use and can be washed in the dishwasher.
I made my gnocchi using a recipe I found on Pinterest which was posted by Nicole at Cooking for Keeps: How to make Light as Air Gnocchi. It was a very simple process, once the potatoes have been pushed through the ricer, you add eggs, flour and salt, then roll out the gnocchi, cut and press a fork into the cut edge. The gnocchi is then boiled for 7 minutes before being served with sauce.
One of the joys of social media and the Foodie community is that you get some great advice about making the best of new recipes you are trying. I had posted a photo of the uncooked gnocchi expressing my hope that it would taste as good as it looked once cooked. Becca from Amuse Your Bouche replied to suggest that I sauteed the gnocchi in butter after boiling in water to improve the flavour and texture. You can read more about Becca’s Sauteed Gnocchi in Simple Garlic Butter Sauce you don’t need much more than this simple sauce when you saute your gnocchi.
The sauce I made had a few more ingredients wasn’t too complicated. It’s another recipe I found on Pinterest for Gnocchi in Mustard Cream from Maras Wonderland (it’s a German blog, but if you scroll down Maras also has the recipe in English. I added about 200g of spinach to the pan with the onion and let it wilt down before adding the other ingredients.
The most excellent news is that I have one OXO Good Grips Potato Ricer worth Ā£30 to Giveaway to one lucky person, just follow the instructions on the Rafflecopter.
With lots of lovely gravy or on top of a cottage pie, topped with cheese are my favourite ways!
With lots of butter mashed in
i have mine with sausages and beans
Glad I inspired you, your gnocchi look amazing! I always forget how much I love them. And I like to serve mashed potato with a pie and gravy!! š
Everything! I'm a mashed potato fiend but especially with sausage and tasty beef gravy
Would be great to use when making fishcakes, take a lot of the hard work out for me.
I like to serve it along side a juicy gammon steak & asparagus. I'll always season it with fresh parsley x
I love my mashed potato creamy, sometimes with mixed herbs added x
I usually mash with butter and then whisk through to ensure no lumps and add a sprinkle of black pepper! š
That looks absolutely amazing! Gnocchi is my daughters absolute favourite food. Have you tried it with sweet potato? Works really well.
Nice and buttery with gravy, sausages, peas and sweetcorn
With butter mashed in.
with loads and loads of butter … I love gnocchi, I have instead of pasta on spag bowl etc
With butter and milk x
With plenty of butter and milk and then lashings of gravy on top
What a lovely kitchen tool, your recipe looks delicious.
With butter and grated cheese mashed in too.
GREAT recipe and the ricer looks very nifty too Janice! Karen
I hate butter so I have it with olive oil or mustard with pork – yummy
I have never used a potato ricer. I have a very good OXO potato masher, but also a traditional Russian wooden carved masher, which works well. Love your gnocchi, very tasty!
with a bit of butter and mayo xx
I've always wanted to give gnocchi a go – looks quite easy Janice. Thanks for letting us see x
SAUSAGE AND MASH! YUM
Lots of butter, splash of milk and salt and pepper. I love bangers and mash with onion gravy. And my secret food shame – mash, beans and fish fingers (I know shameful!)
i love my mash with liver and bacon and onion gravy
i'm such a fan of gnocchi and I only ever order it in restaurants because it seems so special but in fact, as you've shown here, it's actually very easy… I LOVE your sauce. Any creamy sauce with pasta is my favourite and the added mustard sounds divine… lovely post xx
Fairly plain with just butter and milk added, though I do sometimes add cheese
Mmm gnocchi, sounds fabulous with that sauce Janice. I haven't tried making it in years – I need a potato ricer, obviously!
with butter and cheese!
on top of a cottage pie
Lots of milk, butter and seasoning…sometimes add cheese if I'm feeling a bit naughty š
Elizabeth H
Butter and a little bit of milk!
I love a mustard mash with my local butcher's sausages
With lots of butter, pepper and cheese
With loads of gravy, garden peas and sausages š
With peels on & American country gravy
Touch of milk, lots of butter and salt, and served with anything š
buttery and mashed in with turnip š
With lots of butter, and the occasional dollop of mustard.
With lots of butter mashed in, lots of gravy and crispy onions!
with plenty butter!
Ashleigh
With olive oil and salt and cooked off in a bain marie.
With Bacon and Cheese.
With butter and a bit of milk – sometimes add some mustard seeds.
with roasted garlic and almond milk ( Laura Jeffs)
On the side of a nice steak pie with loads of gravy and peas š
With a big knob of real butter.
@gavrc
mashed with butter
with butter
with butter, salt and pepper…if I'm doing a large amount I sometimes add an egg too