Tuesday, September 27, 2011

From Our Kitchen to Yours: Homemade Potato Gnocchi

We served this with the Roasted Tomato Bruschetta we shared last month. The cookbook notes, "If made properly, these dumplings from northern Italy will be as light as a feather. The secret is to use floury Idaho potatoes, cook them in their skins, and mix the dough while still warm. A light hand is needed, and as little flour as possible. This recipe contains egg to make handling easier - the gnocchi will be a little firmer than those made without egg."

Potato Gnocchi
Source: Viva Italia - The New Flavors of Italy (Maxine Clark/Hamlyn)

2 pounds Idaho potatoes, unpeeled
4 tablespoons butter
1 egg, beaten
2 - 2 1/4 cups unbleached white flour
semolina flour or white flour, for sprinkling
To serve:
Butter, melted
Sage, chopped
Parmesan cheese, freshly grated

Cook the potatoes in boiling water for 20 to 30 minutes until very tender. Drain well. Alternatively, bake the potatoes in the oven until tender.

Holding the potatoes in a dish towel, peel off the skins and pass the potaties through a potato ricer or sieve into a bowl.

While the potatoes are still warm, add 1 teaspoon of salt, the butter, beaten egg, and half of the flour. Lightly mix together, then turn out onto a floured board. Gradually, with a light hand, knead the rest of the floru into the dough until it is smooth, soft, and a little sticky.

Roll the dough into long sausages, about 1 inch thick and cut them into 3/4-inch pieces.

Take each piece and roll it over the back of a fork with your florued thumb so the gnochhi form ridges on one side and an indentation on the other.

Spread out the gnocchi on a dish towel sprinkled with semolina flour or white flour. (We set them on a piece of parchment paper.)

Bring a large pan of salted water to a boil. Drop in the gnocchi and cook for 2 to 3 minutes or until they float to the surface.

Remove with a slotted spoon and toss with melted butter, chopped sage, and plenty of grated Parmesan.

Variation: for a more elaborate dish, serve the potato snocchi with the sauce of your choice. Both tomato-based sauces and creamy sauces taste delicous with gnocchi.

Yield: 4 to 6 servings.

No comments:

Post a Comment