Why didn't anyone tell me you could microwave potatoes? Here I was making gnocchi, feeling hungry and impatient while my potatoes baked or lazy and compromising while they boiled, while this whole time I could have been zapping them and saving the fuss. It's perfect, really. Unlike baking the potatoes are thoroughly cooked in less than 10 minutes, and unlike boiling you're not adding any horrible, dreaded water.
Here's how it's done: Clean your potatoes and leave their skins on (I've switched from sebago to desiree potatoes for gnocchi, by the way), then pierce four times with a sharp knife. Don't skip this step or your potatoes will explode. Place in a microwave safe dish and cook on high. Cook for 6 minutes for 1 potato, adding 2-3 minutes for every extra potato. Once finished, leave in the microwave to rest for another 5 minutes. Congratulations, your potatoes are cooked!
In this case I used my totally rocking mashed potato to make gnocchi with gorgonzola and rocket. The gorgonzola sauce simple but extremely rich, so be careful not to reduce the cream by too much. The rocket seemed like a good idea in my mind, but I'm not convinced it adds much. Fresh or barely wilted the texture is a little harsh, but cook it any further and it loses a lot of flavour. My recommendation: leave it out.
- 1 clove garlic, very finely diced
- 1 small bay leaf
- 1 tbsp butter
- 2/3 cup of cream
- White pepper, freshly ground
- Gorgonzola, to taste1
- 1/4 tsp truffle oil
1. Cook the garlic and bay leaf gently over a low-medium heat in the butter for 4 minutes.
2. Add the cream and a splash of water and bring to a simmer. Reduce by a quarter, then remove from the heat and break up the gorgonzola into the sauce. Season with white pepper, garnish with truffle oil, and stir.
(1) A little goes a long way — 30g should be plenty for 1 serving.