Potato Gnocchi Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Italy · Pasta · Side Dishes · Vegetable Dishes

Potato Gnocchi

From Dorothy McNett's recipes at www.dorothymcnett.com. Use a simple sauce of olive oil and freshly diced tomatoes, or a pesto sauce. We also love these with a Gorgonzola sauce.

3 pounds baking potatoes
1/4 teaspoon very finely ground sea salt
3 egg yolks
2 1/2 cups all purpose unbleached flour

boiling water
2-3 teaspoons salt

1 - 2 tablespoons olive oil or butter
snipped fresh parsley and basil

Do not peel potatoes yet. Cook the potatoes until tender in boiling water, about 20-25 minutes. Or, place potatoes on a plate, pierce each one with a fork, and cook in the microwave oven for 8-9 minutes or until tender. Either way, when done drain off water and allow them to stand only until cool enough to handle, but while still hot peel them. Press through a potato ricer or mash with a masher. Spread out onto a flat cutting mat and allow to cool. Sprinkle the potatoes with salt. Whisk the egg yolks and spread over the surface. Combine the potatoes and egg mixture with your hands to make a potato ball. Measure out 1 cup of the flour and place it on your work surface. Place the potato ball over the flour and begin kneading. It should be soft and smooth but still a little sticky. Add more flour as needed, but be careful as too much flour will ruin them. Knead for about 4-5 minutes. They should be soft and perhaps a little sticky, but not dry. Let mixture rest for about 5 minutes while you sip a little wine. Roll portions of the mixture into long rolls about the diameter of your thumb. Then with a sharp knife cut into 3/4 inch sections.
Using a fork, shape each one. (Or, just leave them the way they are...two different thoughts from many Italians on how to do it! Just do not make them too big or they will be doughy.) Bring a large pan (such as a dutch oven ...more width than depth) of water to a full boil. When rapidly boiling, add the 2-3 teaspoons salt. Now drop about 12 of the gnocchi into the boiling water. They will sink, and when they come to the surface (takes about 1- 2 minutes) , cook about 20-30 seconds more. While they cook, place the olive oil or butter in a large skillet along with the snipped herbs and heat to make a nice herb glaze. Turn off the heat and set the pan aside. As the gnocchi cook, using a strainer scoop, remove to the herbed sauce in the skillet and continue with the rest.

Recipe created 2007-04-17.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.