If you haven’t made gnocchi before, you must. If you haven’t tried it before, you must. They actually sell it in the grocery stores in vacuum sealed bags in small little boxes. The grocery store version is a poor imitation, but its a baby step if you’re not willing to give an evening to gnocchi making.
Gnocchi are small little potato dumplings that melt in your mouth when done properly. They are authentic Italian fare.
Gnocchi, a la cooking school
(with a few minor adjustments to procedure)
4 lb mealy potatoes
1 egg beaten
3 egg yolks, beaten
salt 1 tsp
pepper, 1/2 tsp
butter, 2 oz
flour, 1 lb.
1. right off the bat, I’m going to tell you to do it different from the text-book. They want you to peel and cut the potatoes into small chunks. I say DON’T. Don’t peel, don’t cut. Put them in your steamer, whole and steam until tender. you could even bake them in the oven. The idea is to keep them dry. If you cut and boil like the text-book says, the following step has you dry them out in the oven…duh….So, steam until tender, THEN peel. Immediately pass them through a food mill or ricer.
flour your working surface and work in as much of the remaining flour as necessary to make a firm, workable dough.divide dough into 8 equal portions.roll each piece into a cylinder about 2 ft. long.cut into 1″ pieces.now the tricky part. run each piece along the tines of a fork, the ridges in the dough will make a nice nesting place for sauce.
cooked gnocchi keeping warm while the meatballs simmer in the sauce a bit.
Dinner is served! The text-book has you now saute the gnocchi in butter, AFTER you have boiled them. I am sure that would make them even tastier, but I didn’t want to use the extra calories and fat or the extra time.
Meatball recipe will be tomorrow. Play some Italian dinner music while you’re at it.