Bengal x Italy
Aloo posto gnocchi
Potato gnocchi in Bengal's poppy seed paste with mustard oil. Aloo posto, just more Italian about it.
75 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original483kcal
11 gprotein
8 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook the potatoes in their skins for 3 whistles and let the pressure release naturally. Peel while hot and mash or rice until smooth. Cool 10 minutes.
- 2Soak the poppy seeds in 100 ml hot water for 30 minutes. Grind with 2 chillies to a smooth paste.
- 3Add salt to the potato and knead in flour a little at a time into a soft dough. Roll into ropes and cut 2 cm pieces. Press with a fork.
- 4Boil the gnocchi in salted water in batches. Lift them out 30 seconds after they float. Keep a cup of cooking water.
- 5Heat 2 tbsp mustard oil until it smokes, cool slightly. Add kalonji and slit chillies, then turmeric, the posto paste, 50 ml water, salt and sugar. Cook 2 minutes.
- 6Add the gnocchi and toss gently with splashes of cooking water until glossy. Drizzle the remaining raw mustard oil and serve.
Serve it like this
Spoon into a shallow bowl, keep a slit green chilli on top and a few drops of raw mustard oil shining over the posto.
