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 £30 to Giveaway to one lucky person, just follow the instructions on the Rafflecopter.