Gino D'Acampo has pulled off another This Morning Kitchen Kidnap.
He surprised a shocked Lisa Campbell on a day trip in London and got her into the This Morning studio - after a bit of persuasion!
Lisa was once a catering manager for the Royal household and she actually had the keys to the sweetie cupboard! Jealous.
When Lisa and her husband Corey went to Italy they tried gnocchi for the first time.
Gino is going to help her recreate that.
Homemade gnocchi (serves four)
- 600g floury potatoes (unpeeled).
- 2 eggs (lightly beaten).
- 200g plain flour, plus extra for dusting.
Cook the potatoes in a large saucepan with boiling water for 25-30 minutes until tender. Drain well and cool slightly.
Peel the potatoes and press through a potato ricer into a large bowl. While the potatoes are still warm, add in two pinches of salt, the egg and the flour. Lightly mix then turn out onto a floured surface.
Knead lightly until you have soft, slightly sticky dough. (Do not over-work it or the little gnocchi will be tough).
Cut the dough into two and roll each piece into a long, sausage shape, approx 1.5cm in diameter. Cut into 2cm pieces.
Lay the gnocchi on a lightly floured clean tea towel ready to be cooked.
Gnocchi al forno (serves four)
- 500g homemade gnocchi.
- 1 x 700ml bottle of Passata, sieved tomatoes.
- 1 large red onion onion, peeled and finely chopped.
- 10 fresh basil leaves.
- 4 tablespoons of extra virgin olive oil.
- 3 mozzarella balls, drained and cut into 2cm cubes.
- 50g freshly grated Parmesan cheese.
- Salt and pepper to taste.
Preheat the oven at 190º.
Pour the oil in a medium size saucepan and on a medium heat, fry the onions for 5 minutes. Pour in the sieved tomatoes and cook for 10 minutes without the lid. Stir occasionally with a wooden spoon.
Stir in the basil, season with salt and pepper and set aside away from the heat.
Meanwhile, fill ¾ of a medium size saucepan with water, add in one tablespoon of salt and bring to the boil.
Cook the gnocchi in the boiling salted water until they start to float to the top. Drain well and place in the saucepan with the previously cooked tomato sauce. Stir all together, allowing the sauce to coat the gnocchi evenly. Add in the Mozzarella and quickly stir again.
Transfer the gnocchi into a big enough baking dish. Scatter over the Parmesan cheese and bake in the middle of the oven for 10 minutes.
Serve hot with a little warm crusty bread.
- Gino's Kitchen Kidnap: pork loin with white wine and sage pesto
- Gino's Kitchen Kidnap: roasted pumpkin risotto with sage butter
- Gino's Kitchen Kidnap: get involved