Monday, May 05, 2008


I was watching a cooking show on cable with my daughter and the chef was making potato gnocchi, we looked at each other and said "lets make it". Gnocchi are small potato dumplings from Italy. The process is a lot like making pasta, but using cooked potato along with the flour and eggs. Start with whole unpeeled russet potatoes and simmered in water till tender about 45 minutes, remove and drain, while still hot, peel skins and pass through a potato ricer, allow to cool. Place potatoes on work surface and make a well in the center. Next add whole egg, salt and sprinkle the flour over the potatoes, gently knead the dough till it comes together into a ball. Cut into smaller chunks and roll these into long one inch thick pieces. Cut these into one inch pieces, dust with flour to keep them from sticking to each other. Using the back of a fork, press and roll to give it little ridges. These ridges will help hold the sauce. At this point you simply cook in simmering salted water til they float to the surface, remove with a slotted spoon and toss with your favorite sauce or cool down in ice water to save for later. Make a big batch because they freeze well too. Try adding fresh chopped herbs such as basil when making the dough.
3 pounds russet potatoes
1 whole egg
2 cups all purpose flour
1 teaspoon kosher salt
Yield = 4 entree or 8 appetizer

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