Day 21 → A Recipe
Sorry I'm taking so long with this project - computer has been on the fritz for a few days, and until today, it was March. Nothing good ever happens for me in March, as I've mentioned before - but now that it's April I might actually get some things done.
Here is my recipe for Gnocchi - an Italian potato dumpling. This dish is not difficult to make, is extremely filling and certainly inexpensive, but somewhat labour-intensive. However, it can be a fun group activity and fresh-made Gnocchi is absolutely delicious. Che gusto!
Home-made Gnocchi
Soft Italian dumplings known as gnocchi are often made with potatoes. They're delicious paired with the same sauces used for pasta, such as the fresh tomato sauce called for here.
4 large russet potatoes, about 2 1/4 lb. total
1 Tablespoon butter
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. freshly ground white pepper
2 1/2 cups all-purpose flour, or as needed
Fresh tomato sauce
Grated fresh romano or parmesan cheese
Line several baking sheets with waxed paper and set aside.
Carefully wash the potatoes, leaving the skins on. Cut them into similar sized pieces and boil until very soft. Peel the while still hot. Pass the potato flesh through a ricer set over a large bowl. Stir in butter until melted.
Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well and beat them into the potatoes. Season with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Gradually blend the flour with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a rope about 3/4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger or a standard cheese grater (the dimples formed make the gnocchi cook more evenly). Place the gnocchi on the prepared baking sheets, and refrigerate until ready to cook.
In a large pot over high heat, bring 6 quarts salted water to a boil. Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
Working in small batches (i.e. no more than 8 at a time), cook the gnocchi in the boiling water for 5 to 6 minutes, or until they begin to float. Using a slotted spoon, transfer the gnocchi to a serving dish and pass the romano cheese.
Serve immediately.
Serves 12
Gnocchi freeze very well - but do not cook them first. Freeze them directly on the baking sheets and then put them in freezer bags. Cook without thawing first - just let the individual gnocchi float a minute or so before removing from the boiling water.
Here is my recipe for Gnocchi - an Italian potato dumpling. This dish is not difficult to make, is extremely filling and certainly inexpensive, but somewhat labour-intensive. However, it can be a fun group activity and fresh-made Gnocchi is absolutely delicious. Che gusto!
Home-made Gnocchi
Soft Italian dumplings known as gnocchi are often made with potatoes. They're delicious paired with the same sauces used for pasta, such as the fresh tomato sauce called for here.
4 large russet potatoes, about 2 1/4 lb. total
1 Tablespoon butter
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. freshly ground white pepper
2 1/2 cups all-purpose flour, or as needed
Fresh tomato sauce
Grated fresh romano or parmesan cheese
Line several baking sheets with waxed paper and set aside.
Carefully wash the potatoes, leaving the skins on. Cut them into similar sized pieces and boil until very soft. Peel the while still hot. Pass the potato flesh through a ricer set over a large bowl. Stir in butter until melted.
Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well and beat them into the potatoes. Season with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Gradually blend the flour with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a rope about 3/4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger or a standard cheese grater (the dimples formed make the gnocchi cook more evenly). Place the gnocchi on the prepared baking sheets, and refrigerate until ready to cook.
In a large pot over high heat, bring 6 quarts salted water to a boil. Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
Working in small batches (i.e. no more than 8 at a time), cook the gnocchi in the boiling water for 5 to 6 minutes, or until they begin to float. Using a slotted spoon, transfer the gnocchi to a serving dish and pass the romano cheese.
Serve immediately.
Serves 12
Gnocchi freeze very well - but do not cook them first. Freeze them directly on the baking sheets and then put them in freezer bags. Cook without thawing first - just let the individual gnocchi float a minute or so before removing from the boiling water.