Gnocchi di Patate
Source of Recipe
The chef at wwrecipes - week of January 25, 1999
Recipe Introduction
My family first discovered gnocchi (pronounced NYO-key) when we lived in South America, where our housekeeper was also an expert cook. I remember the excitement of learning to make these myself, never imagining that I could equal Pocha's mastery of the dish. Mine are really very good, and probably only fail in my not being able to thank Pocha after the meal.
List of Ingredients
1 1/2 lbs (680 g) boiling potatoes (not Idaho or new potatoes)
1 cup (250 ml) all-purpose flourRecipe
Boil the potatoes UNPEELED in a generous amount of water until they are tender. Do not test them too often, as piercing them will allow them to absorb more water. Drain and cool the potatoes until you can handle them, and peel. Puree them through a food mill or potato ricer. Add most of the flour to the mashed potatoes and knead it until it is smooth. Stop adding flour when the mixture is soft, smooth, and still a little bit sticky. Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch (2 cm) pieces. This next part is more difficult to describe than to do. Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter. The gnocchi should be roughly cylindrical in shape and have ridges formed by the tines of the fork on about � of its circumference, and there should be a dimple left by your thumb on the remaining circumference. This takes a little practice, so try a few, and then roll the failures into balls and try again.
Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water. When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon. Place on a heated platter and sauce with the sauce of your choice. Serves 4 to 6.
|
|
member logon
