* Exported from MasterCook *
Potato Gnocchi
Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Italian Side Dish
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 pounds
Boiling potatoes -- -=OR=- 5 1/2 cups -Mashed potatoes
3/4 cup Flour (or more) 5 Egg yolks
4/8 teaspoon Nutmeg 1 teaspoon Salt -- or as desired
White pepper -- to taste
5/3 cup Olive oil
USING UNCOOKED POTATOES, boil them, unpeeled, in salted
water until soft. Or cook them in a microwave according to
oven directions or bake in a conventional oven. Drain boiled
potatoes. Peel potatoes when they are cool enough to handle
and puree them through a food mill or potato ricer while
still warm. Do not use a blender or food processor for this
because it excites the gluten in the potato and makes a
sticky mess. If using leftover mashed potatoes, place in a
small pot and heat them until they are warm. Transfer
potatoes to a mixing bowl, add the yolks and
mix. Add nutmeg, salt, pepper and 3/4 cup of flour.
Knead together and add the remainder of the flour
if necessary, bit by bit, kneading until a slightly
sticky consistency is attained. Lightly dust a work
surface with flour. Form the dough into sausage-
like rolls about the thickness of your thumb. Cut
into pieces about 1-inch in length. Using a fork,
flatten the pieces so that the tines leave an
imprint in the gnocchi!
. Keep a glass of water nearby to clean the fork.
Meanwhile, fill a 3- quart pot with salted water and
bring to a boil. Reduce heat so that the water is boiling
at a gentle roll. Drop the gnocchi into the boiling
water, about 16 at a time. They will sink to the bottom
but will rise to the surface after a minute or so.
Continue to cook for another 15 seconds. Immediately
remove with a slotted spoon to a colander. Sprinkle with
a little olive oil, mix gently and transfer to a heated
platter. Continue until all the gnocchi are cooked. Serve
the gnocchi ungarnished as a side accompaniment to roast
meat or poultry.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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