Breville BSB530XL User Manual download pdf (Page 42)

42

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POTATO GNOCCHI

Serves 4–6

INGREDIENTS

2

1

⁄4 lb (1kg) medium size russet potatoes

1 egg, lightly beaten

¾ cup (110g) all purpose ﬂour, plus extra

for dusting

salt

METHOD

1. Peel potatoes and cut into 1" (2.5cm)

pieces. Place potatoes into a large

saucepan and cover with cold water.

Cover and bring to a boil over a high

heat. Once boiling remove lid and

cook for about 20–25 minutes or until

potatoes are tender and a skewer can be

inserted easily. Drain potatoes well.

2. Place potatoes back into the dry

saucepan and gently shake the potatoes

in the saucepan over a low heat for

1 –2 minutes to remove excess moisture.

Remove from heat and allow to cool for

5 minutes.

3. Assemble the motor body with the

mashing leg attachment set to the ﬁnest

setting; using speed 15 mash potatoes

until smooth. Do not over process as this

will cause the potatoes to be gluey.

4. Place potato onto a clean ﬂat work

surface and make a well in the center.

Pour egg into the center and add ﬂour

and salt. Knead mixture gently together

to form a soft dough.

5. Cut dough into 10 portions and roll into

a long thin logs ¾ in (2cm) in diameter.

Cut each log into ½" (1.5cm) portions.

6. Bring a large pot of water to a boil; once

boiling add salt. Gently drop 20–25

gnocchi into cooking water. Stir once;

when gnocchi rises to the top, scoop

out with a slotted spoon and place into

a large bowl. Repeat with remaining

gnocchi.

Serve gnocchi with pesto.

RECIPES

CREAMY MASHED POTATO

Serves 4–6

INGREDIENTS

2

1

⁄4 lbs (1kg) medium sized potatoes such as

russet, kennebec or yukon gold.

3oz (85g) butter

1 cup (237ml) warm milk

Salt, to taste

METHOD

1. Peel potatoes and cut into 1" (2.5 cm)

pieces. Place potatoes into a large

saucepan and cover with cold water.

Cover and bring to the boil over a high

heat. Once boiling remove lid and

cook for about 20–25 minutes or until

potatoes are tender and a skewer can be

inserted easily. Drain potatoes well.

2. Place potatoes back into the dry

saucepan and gently shake the potatoes

in the saucepan over a low heat for

1 –2 minutes to remove excess moisture.

Remove from heat and allow to cool for

5 minutes. Transfer potatoes to a

straight sided bowl or mash in saucepan.

Add the butter and warm milk.

3. Assemble the motor body with the

mashing leg attachment set to the

desired mash setting; using speed 15

mash potatoes until smooth. Do not over

process as this will cause the potatoes to

be gluey.

Season to taste with salt and serve.

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