Easy gnocchi with rainbow chard and parmesan cheese | Perfect spring recipe

Video Description

Gnocchi is a favourite dish of mine (and babe’s). It’s really easy to make, you can change up what you serve it with, make it in bulk, freeze it and cook it up throughout the week. I stumbled across some beautiful rainbow chards at my local markets so I made a pan-fried gnocchi with goats cheese and rainbow chard. Use the recipe below to make your gnocchi and pair it with your preferred vegetables or meat ragu. FOLLOW ME: Instagram: [https://www.instagram.com/andyhearnden](https://www.instagram.com/andyhearnden/) TikTok: [https://www.tiktok.com/@andy_cooks](https://www.tiktok.com/@andy_cooks) Facebook: [https://www.facebook.com/andy.h.cooks](https://www.facebook.com/andy.h.cooks) Snapchat: @andy.cooks Website with all my recipes: It’s coming! Recipe Ingredients - 500g of cooked potato (Dutch Creams, Russet, Desiree or Yukon Gold work well). I used 8 Dutch Creams to get that amount. - 1 egg yok - 100g flour (AP or cake flour) - Salt to taste - Choose your own vegetables to add to it Method 1. First, take a fork and poke the potatoes 3 times on each side. 2. Next, cook your potatoes in the oven at 180c for 1 hour or until they are fully cooked. 3. Once they are cooked, take from the oven and cut in half and let them steam for 10 minutes. 4. Remove the cooked flesh from the potatoes and either put them through a ricer, mouli or just mash them with a masher or fork (if you choose one of the last options be careful not to overwork the potato). 5. Weigh how much cooked potato you end up with so you know how much flour and egg to use. 6. Next, add your yolk and flour and cut into the potato flesh 7. Bring the dough together and knead for 60-90 seconds or until it just goes smooth - be careful not to overwork the dough. 8. Roll the dough into thumb size pieces and cut them with a dough cutter around 2-3 cm long. 9. In a large pot of salted boiling water blanch your gnocchi until they float to the surface. Remove from the water and put them into a sauté pan with some foaming butter and your vegetables of choice. Or, you can just remove them from the water and straight into some kind of meat ragu. 10. Enjoy!