Kitchen Garden

Kitchen Garden News 

In week 2 in the  Kitchen Garden Program, we continued our learning about our key ingredient ‘potatoes’. Vicki and her junior chefs worked their culinary magic by creating potato gnocchi from scratch !!! Vicki has been very impressed with the development of student’s food tech skills and team work. Students peeled, chopped, sieved and rolled and cut the dough. Year 5s and 6s also created a delicious tomato sauce for the gnocchi.

Students continued their investigations on potatoes, exploring the different ways they are cooked and researching recipes involving all these different ways.

Homemade Potato Gnocchi

Ingredients

• 500 grams potatoes 
• 1- 11/2 cups flour
• 1/2 teaspoon salt
• 1 medium egg (room temperature)

SAUCE

• 2 tablespoons olive oil (40 grams)
• 1/2 teaspoon salt
• 1-2 cloves large of garlic chopped
• Half bunch  basil torn
• 700ml tomato passata
• 1/2 cup water

Instructions

• In a large pot boil potatoes until tender, remove from the pot and let cool  remove the skin. Then pass through a potato ricer or sieve.
• Mix together the flour, salt the potatoes and egg with your fingers to form a soft dough.It should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.

TOMATO SAUCE

• While the gnocchi are resting make the sauce. In a large saucepan add olive oil, fry garlic, add passata and water and cook until reduced, Add torn basil.. 

COOKING GNOCCHI

• In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.  Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

-Robbie & Vicki