Potato Skin soup with Gnocchi

JoH · Potato Skin soup with Gnocchi

Made this yesterday for lunch and it was lovely (even if I do say so myself)

Makes enough for three

2 large baking potatos
Small pot sour cream
Handful finely chopped parsley
75g plain flour
1/2 tsp seasalt
1 1/2 tbsp grated parmesan
1 tbsp olive oil
I beaten egg
1 litre chicken stock (or vegetable)

Wrap tatties in foil and put in oven at 180C until cooked (about 90 mins in my oven). While they are still hot, scrape out the innards and lay aside to cool. Pop the skins back on the tray and replace in oven at same temp for another 20 mins or until crisp and then turn oven off leaving them still inside.

Once potato mush has cooled, put it through a ricer (or mash very, very well...you need NO lumps), add the flour, salt and parmesan and mix together.

(Put on a large pan salted water to boil.)

Add olive oil to the mix and add the egg little by little until you have a stiff but workable dough (shouldn't be too sticky). Lay aside for a moment.

Take potato skins out of oven and bung in chicken stock. Bring to boil, then simmer with a lid on for about 20 mins. Meanwhile...

Take the gnocchi dough and knead lightly on floured surface. Divide into two and then roll out into long er, rolls (about same thickness as middle finger). Cut into 1.5cm lengths. Roll each wee length between your fingers until forms a ball. Once you've done one roll, plop the gnocchi into the pan of boiling water.

Pour a fresh bowl of very, very cold water and another with a little olive oil in the bottom - have both handy.

The cooking gnocchi should rise to top in a couple of minutes, once they have, fish out with a draining spoon and plunge immediately into the cold water. Drain well and then put in the oilive oil one and coat well.

Repeat with second roll.

Seive potato skins from stock which should now have a darkish brown colour and gorgeous smell. Pop the oiled gnocchi into the clear broth to reheat for a minute and serve with a dollop of soured cream and scattering of parsley and torn chunks of warm homemade foccacia.