Easy Gnocchi Al Forno: How To Make The Gnocchi Without Flour | Food Busker ─ John Quilter

Gnocchi al forno RECIPE BELOW. Gnocchi al forno was one of the best sellers at my first restaurant I managed. This gnocchi al forno recipe is an easy and mega tasty dish. This how to make gnocchi al forno video was so much fun to make and takes me back to my early days as a chef and restauranteur. Recipe Below
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GNOCCHI AL FORNO
Ingredients
For the Gnocchi
1kg Maris piper potatoes
170g oat flour
2 egg yolks
1 egg


For the Ragu
1/2 onion diced
2 anchovy fillets
3 garlic cloves
High temp cooking oil
500g beef mince
2 tbsp tomato puree
glass of red wine
200ml chicken or beef stock
150g mozzarella




METHOD GNOCCHI
1. Bake the potatoes in a hot oven at 200c for 1 hour
2. Allow to cool and then turn out the potato into a bowl you need 1kg of potato.
3. Add the flour to the potato and incorporate. Then make a well in the middle and add the eggs. Knead together for about 5 - 7 minutes. Until the mixture has turned into a nice dough. It shouldn't be too moist when you cut into it.
4. Cut 2 cm thick slices off your rolled out dough and then in tern roll this into log sausage shapes.
5. Now slice these into 1 inch pieces.
6. Take then and mark the with a fork to create ridges for the sauce to catch on to.
7. Drop in to rapidly boiling water for about 4 minutes or until the float and stay at the top of the water. Once cooked add to ragu


METHOD RAGU
1. On a medium heat cook the onion for about 5 minutes until begging to become soft and translucent
2. Add the pureed garlic and anchovy fillets cook for a further 2 -3 minutes
3. Now add the beef mince and begin to brown until it is no longer raw.
4. Once it begins to catch on the bottom of then deglaze with a glass of red wine and cook for 3 -4 minutes then add 1/2 tin of chopped tomatoes
5. Finally add the chicken stock, place a lid on, turn down the heat and allow it to simmer for 1 hour.