Potato Gnocchi
Gnocchi di patate
In the dark days of winter, the eggs for fresh egg pasta are
in short supply . Then it's time for other types of first
courses, like these potato gnocchi, which are simplicity
itself and delicious when made with a flavorful potato
variety like Yukon Gold or Yellow Finn. Some cooks like to
roll the gnocchi over large holes of a cheese grater or the
tines of a fork to give them a pattern, one of those
niceties that's fun to do if you have time, but not really
necessary.
2 lbs yellow-fleshed potatoes, such as Yukon Gold Salt to
taste 1 3/4 cups unbleached all-purpose flour Prepared
separately: tomato or other sauce and grated cheese to dress
the gnocchi
Scrub the potatoes and place them, unpeeled, on a vegetable
rack set over
- but not in - a large pot of boiling water. Steam until
tender all the way through but not falling apart (a
kitchen knife passes all the way through with some
resistance). You can also boil them to the same
tenderness. It's important that the potatoes not be
overcooked. (overdone, they will absorb too much water and
take up so much flour that the gnocchi will sink like
heavy little stones to the bottom of the stomach.) As soon
as the potatoes are tender enough to push through a
vegetable mill, remove them from the rack and when they
can be handled, but while they're still hot, peel them and
pass them through the vegetable mill into a large bowl.
(don't be tempted to try a food processor for this; it
will turn them to glue.)
Add a healthy pinch of salt and all the flour to the
potatoes, working in the flour with a wooden spoon; then
knead the dough gently for about 5 minutes on a lightly
floured board or wooden work surface. Taste and knead in
more salt if you wish, but be careful not to overwork the
dough - it should be soft and supple. Divide the dough into
5 or 8 equal pieces. Roll each piece into a rope about 3/4
inch in diameter and 8 to 10 inches long. Cut each snake
into regular pieces about 3/4 inch long. Continue until all
the dough has been rolled and cut.
Gnocchi
If you wish, roll each gnocco (yes, that's the singular of
gnocchi) over the large holes of a cheese grater or along
the tines of a fork to impress the soft dough with a
pattern. Bring a large pot of lightly salted water to a
rolling boil and drop in the gnocchi. (do this in two
batches if it's easier.) Boil the gnocchi until they rise
to the top, then remove them with a slotted skimmer and
transfer them to a heated platter or bowl. Serve
immediately, with a Bolognese sauce, or one of the sauces
below. (these gnocchi have a wonderful, delicate taste and
can be served with a bit of melted butter or a few drops
of good olive oil, and grated Parmesan). Spoon half of the
sauce over the gnocchi and mix gently, then garnish with
the remaining sauce or ragu' and a little grated cheese,
if desired.
Simple Tomato Sauce
1 medium onion, chopped 1 carrot, diced 1 rib of celery,
with leaves, chopped 2 Tbsp good olive oil 5 leaves of
basil, torn, not cut
3/4 pound (2 or 3 medium) fresh, ripe tomatoes -
skinned, seeded and drained, or 1 14 oz tin of Italian
plum tomatoes
Optional, additional or in place of:
4/2 dried chili pepper, pepperoncino - to taste 1 clove of
garlic, minced 2 - 3 sprigs of parsley, chopped
In a saucepan with the olive oil, saute the carrot, onion,
celery and whatever optionals until transparent, about 5
minutes on medium heat. Add the basil leaves, then the
tomato. Stir. Simmer on low heat until the sauce thickens -
about half an hour. Do not add water if it becomes too dry,
add a bit of olive oil.
Tomato Sauce with Oregano
2 cloves garlic, sliced 1 small tin (15oz) tomatoes 1 tsp
dried oregano or 2 tsp fresh, chopped sprig of fresh Italian
parsley 2 Tbsp good olive oil
Saute the garlic in the 2 Tbsp olive oil until golden. Add
the tomatoes (peeled and seeded if you are using fresh) and
cook until reduced. Add the oregano and parsley to the
sauce, salt and pepper to taste.
Recipe from Pasta Plus!! pasta.e-rcps.compasta.e-rcps.comOpen ↗
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