Breville BSB530XL Potato Gnocchi, Creamy Mashed Potato, PAgeRECIPESheader, Ingredients, Method

PAgeRECIPESheader.....

Potato Gnocchi

Serves 4–6

INGREDIENTS

2 1⁄4 lb (1kg) medium size russet potatoes 1 egg, lightly beaten

¾cup (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.

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.

42