All,
Here is one of my favorite Italian things to eat: gnocchi.
For those of you who don't know, gnocchi are basically little potato dumplings. They are incredibly easy to make and work with a number of different sauces and garnishes.
Please note that while the recipe looks long, I always write recipes in bullet point form and I also like to write things out as simply as possible so it is easier for those who are not culinarily inclined.
Happy cooking
Gnocchi
Serves 4
Ingredients Amount
Idaho potato 1 ea
Whole egg 1 ea
Flour @ ¾ cup....enought to make a dough not sticky
Salt and pepper to taste
Procedure:
-Preheat oven to 350F
-Wrap the potato in foil and bake for an hour or until tender
-Make sure you have a clean and dry counter with @ 3 feet of space to work on. A wooden counter is ideal but not a requirement
-While the potato is baking, put approximately 1 gallon of water on high heat to boil
-Place a food mill in a mixing bowl large enough to hold the food mill
-Once the potato is cooked, remove the foil, place a folded towel in your hand and peel the potato using a small knife and your thumb. If you are careful you will not burn your thumb.
-Slice the potato up and place in the food mill
NOTE: This must be made right after the potato comes out of the oven, don't let the potato cool
-Pass the potato through the food mill and mix in the egg and seasoning
-Place some flour on your work surface and add the potato-egg mixture, more flour and seasoning.
-Mix everything together as if you were kneading bread until all ingredients are incorporated.
-Add more flour if necessary. You want the dough to be moist but not sticky
-Tear off a piece of the dough and cook it in boiling water until it floats and taste it. Adjust seasoning as necessary
-Take some of the dough and roll out the dough back and forth with the palm of your hands until it is the thickness of a thick cigar. Don't press down, let the motion of your hands form it
-Get a bowl of ice water ready that is large enough to accomodate a strainer or colander
-Cut the dough into pieces about and inch or two wide using a dry knife or dough cutter
-Put the dough pieces in the boiling water and cook until they are floating
-Remove them with a strainer and place in the ice water, repeat the process with remaining dough
-Remove the gnocchi from the ice water once cooled, drain and toss with a little olive oil so they don't stick. Keep in the refrigerator until ready for use.
To serve:
Either drop the gnocchi in boiling water or saute in a non-stick pan, finishing in the oven until hot and serve with your choice of sauce:
Here are some suggestions of what to serve with gnocchi
-Tomato sauce topped with ricotta and parmesan
-Parmesan cream sauce
-Cream sauce with gorgonzola
-Sauteed mushrooms, roasted garlic, smoked bacon and demi glace
-Use as a garnish to top beef, lamb or chicken stew
-Toss with any type of pesto
-Spicy tomato sauce with roasted peppers, caramelized onions and herbs
-Mushroom cream sauce with herbs
Here is one of my favorite Italian things to eat: gnocchi.
For those of you who don't know, gnocchi are basically little potato dumplings. They are incredibly easy to make and work with a number of different sauces and garnishes.
Please note that while the recipe looks long, I always write recipes in bullet point form and I also like to write things out as simply as possible so it is easier for those who are not culinarily inclined.
Happy cooking
Gnocchi
Serves 4
Ingredients Amount
Idaho potato 1 ea
Whole egg 1 ea
Flour @ ¾ cup....enought to make a dough not sticky
Salt and pepper to taste
Procedure:
-Preheat oven to 350F
-Wrap the potato in foil and bake for an hour or until tender
-Make sure you have a clean and dry counter with @ 3 feet of space to work on. A wooden counter is ideal but not a requirement
-While the potato is baking, put approximately 1 gallon of water on high heat to boil
-Place a food mill in a mixing bowl large enough to hold the food mill
-Once the potato is cooked, remove the foil, place a folded towel in your hand and peel the potato using a small knife and your thumb. If you are careful you will not burn your thumb.
-Slice the potato up and place in the food mill
NOTE: This must be made right after the potato comes out of the oven, don't let the potato cool
-Pass the potato through the food mill and mix in the egg and seasoning
-Place some flour on your work surface and add the potato-egg mixture, more flour and seasoning.
-Mix everything together as if you were kneading bread until all ingredients are incorporated.
-Add more flour if necessary. You want the dough to be moist but not sticky
-Tear off a piece of the dough and cook it in boiling water until it floats and taste it. Adjust seasoning as necessary
-Take some of the dough and roll out the dough back and forth with the palm of your hands until it is the thickness of a thick cigar. Don't press down, let the motion of your hands form it
-Get a bowl of ice water ready that is large enough to accomodate a strainer or colander
-Cut the dough into pieces about and inch or two wide using a dry knife or dough cutter
-Put the dough pieces in the boiling water and cook until they are floating
-Remove them with a strainer and place in the ice water, repeat the process with remaining dough
-Remove the gnocchi from the ice water once cooled, drain and toss with a little olive oil so they don't stick. Keep in the refrigerator until ready for use.
To serve:
Either drop the gnocchi in boiling water or saute in a non-stick pan, finishing in the oven until hot and serve with your choice of sauce:
Here are some suggestions of what to serve with gnocchi
-Tomato sauce topped with ricotta and parmesan
-Parmesan cream sauce
-Cream sauce with gorgonzola
-Sauteed mushrooms, roasted garlic, smoked bacon and demi glace
-Use as a garnish to top beef, lamb or chicken stew
-Toss with any type of pesto
-Spicy tomato sauce with roasted peppers, caramelized onions and herbs
-Mushroom cream sauce with herbs
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