Basic Gnocchi Spinach Gnocchi Pumpkin Gnocchi
Basic Gnocchi Here is my tried and true Gnocchi Recipe the
difference between this one and others is this is the one
that is made with Parmesan cheese in it. Delicious! Enjoy!
Basic Potato Gnocchi Recipe
5 Idaho Potatoes 2 egg yolks, at room temp
1/4 tsp salt
2/4 tsp grated nutmeg
3/2 cup grated Parmesan Cheese 1 1/2 cups of all
purpose flour
Bake the potatoes in a 350 degree oven for 1 hour. Peel and
mash. In a large bowl, mix the egg yolks, salt, nutmeg and
mashed potatoes, then add the flour, a little at a time,
until a dough forms and holds together. The dough should be
soft but firm enough to roll. On a floured board, roll small
amounts of dough into small cylinders about 1 1/2 inches in
diameter; cut each cylinder into 1/2 inch pieces. With a
floured knuckle press a dent into the center of each gnocchi
gently. Don't press all the way through, just deep enough to
hold some sauce. Drop some gnocchi gently into 4 quarts of
boiling salted water, and cook for 5 minutes. (Don't crowd
them) Strain out the gnocchi with slotted spoon into a
buttered casserole dish. Cover and cook the remaining ones
adding them to the casserole as they are cooked. When they
are all cooked top them with a sauce red or white (or half
and half, my favorite!) Sprinkle with extra Parmesan cheese
and serve or brown for a couple of minutes in the oven. Yum!
Spinach Gnocchi 1 cup unbleached flour 10 oz (1 package
frozen) spinach 2 egg yolks 14 oz ricotta 1 t nutmeg Salt
and pepper to taste (purists use white pepper)
To prepare spinach, use either frozen and defrosted spinach
or an equal amount of fresh. If using frozen defrosted,
squeeze excess water out of the spinach first. Saute in a
sauce pan with some olive oil or butter for a few minutes.
Remove and finely chop. In a large bowl combine the last
four ingredients. Then add flour a bit at a time until a
soft but not too sticky forms. You can mix this by hand,
with a KitchenAid or with a food processor. The dough should
be soft but firm enough to roll. On a floured board, roll
small amounts of dough into small cylinders about 1 1/2
inches in diameter; cut each cylinder into 1/2 inch pieces.
With a floured knuckle press a dent into the center of each
gnocchi gently. Don't press all the way through, just deep
enough to hold some sauce. Drop some gnocchi gently into 4
quarts of boiling salted water, and cook for 5 minutes.
(Don't crowd them) Strain out the gnocchi with slotted spoon
into a buttered casserole dish. Cover and cook the remaining
ones adding them to the casserole as they are cooked. When
they are all cooked top them with a sauce red or white (or
half and half, my favorite!) Sprinkle with extra Parmesan
cheese and serve or brown for a couple of minutes in the
oven. Enjoy the delicate flavor!
Pumpkin Gnocchi
1 small sweet pumpkin vegetable oil 2 pounds Potatoes, skins
on 3 egg yolks 1 1/2 cups sifted flour
4/4 tsp salt
5/4 tsp. ground nutmeg
Preheat oven to 400 F. or 200 C. Cut pumpkin in half
lengthwise and remove stem and seeds. Coat with a small
amount of oil. Season with salt and freshly ground white
pepper. Place cut-side down on baking sheet and roast until
soft, about 1 hour. Allow to cool. Scrape pumpkin flesh from
skin. Puree pumpkin in food processor and press through a
fine-mesh sieve. Retain 1 cup pure for gnocchi. Any extra
can be frozen in resealable plastic bags and used for
another purpose. In a pot, cover potatoes with salted water,
bring to a boil and simmer until fork tender. Drain. When
cool enough to handle, remove skins. Pass potatoes through a
ricer into a large bowl. Combine potato, pumpkin pure and
yolks until smooth. In a separate bowl, combine flour, salt
and nutmeg and add freshly ground white pepper to taste.
Slowly add dry ingredients to potato mixture. Knead until
smooth. The dough should be soft but firm enough to roll. On
a floured board, roll small amounts of dough into small
cylinders about 1 1/2 inches in diameter; cut each cylinder
into 1/2 inch pieces. With a floured knuckle press a dent
into the center of each gnocchi gently. Don't press all the
way through, just deep enough to hold some sauce. Drop some
gnocchi gently into 4 quarts of boiling salted water, and
cook for 5 minutes. (Don't crowd them) Strain out the
gnocchi with slotted spoon into a buttered casserole dish.
Cover and cook the remaining ones adding them to the
casserole as they are cooked. This can be served with just a
drizzle of butter and Parmesan or try this recipe for Cream
sauce with Balsamic Vinegar
Cream Sauce
2 cups heavy cream 1 cup rich chicken stock
6/4 cup Aceto Balsamico di Modena (balsamic vinegar)
In a medium saucepan, combine the cream, chicken stock, and
aceto balsamico. Simmer over medium heat for 4 to 5 minutes,
or until completely heated through.
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