Food Post! Gnocchi! a la cooking school!

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.

“nyo kee”

Gnocchi are small little potato dumplings that melt in your mouth when done properly. They are authentic Italian fare.

Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese. Mine had pasta sauce and home-made meatballs ~~recipe to follow:

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

nutmeg, TT

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.

add egg and yolks, salt, pepper, butter and nutmeg, and mix until incorporated. Add half the flour to the bowl and mix well.

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.

my daughter helped. This recipe makes 5 pounds! (My hubby is a happy camper!)Boil the gnocchi in salted water for 2-3 minutes. Take them out a few seconds after they float.

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.

Enjoy!

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About wannebechef

I am a mom of 3 home schooled kids, wife of 19 years, head chef/manager of cafe and a personal chef and event planner.
This entry was posted in comfort food, cooking, cooking school, culinary skills at home, food, home cooking, recipes, Uncategorized and tagged , , , , , . Bookmark the permalink.

6 Responses to Food Post! Gnocchi! a la cooking school!

  1. mosbees says:

    Ok, going to give this a try!! Looks easy enough.

  2. Janey says:

    Sounds doable will have to try it!

  3. wannebechef says:

    Yahoo Janey! You have to tell me how it turns out!

  4. Merut says:

    Gnocchi is on my list of things to make. The real problem is my fiance doesn’t like them (something about the texture), so my heart breaks at the thought of spending all the time and effort for something only I will eat. 😦 Maybe some homemade ones could convert him?

    • wannebechef says:

      Eatingwithmymouthopen~

      I bet the homemade will taste WAY better. Try halving the recipe or even quartering it. The ones I posted melt in your mouth….with the right sauce, or pesto, or even going the extra step and sauteing them in butter after boiling them, he may very well become a convert! good luck!
      Adrienne

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