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Rosemary
My Weather
| | Posted on Monday, September 12, 2005 - 11:52 am EST : |   
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From my cooking class with Frank Garofolo the other evening. These were so light and yummy. I'm going to make them for dinner this evening.
GNOCCHI di PATATE
Lazio – Serve with Sauce Pomidoro
2 Ibs Potatoes, with skin (3 Medium)
1 1/4 cups Flour
1 pinch Grated Nutmeg
1 pinch Salt
Place potatoes whole with skin in a pan of cold water. Add 1 teaspoon of coarse salt and boil potatoes until soft. Remove from heat and while hot, peel skin from potatoes. Rice potatoes and let cool in a large bowl.
Incorporate all but 1/4 cup of the flour, nutmeg and salt.
Mix well and turn onto lightly floured board. Knead for several minutes.
Cut dough into pieces to make strands of dough 1/2" round.
Cut dough into pieces 1" long, roll on the back of a fork or grater, and set aside on a lightly floured surface.
Place gnocchi into simmering salted water about 24 at a time. Cook until they come to the surface (several minutes).
Remove with slotted spoon and set in a baking dish with
some melted butter to keep them warm. place all cooked gnocchi in a warm pasta bowl, top with sauce & cheese; serve.
Serves 6
Rosemary
- CT,
Zone "5"
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Monique
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| | Posted on Monday, September 12, 2005 - 12:01 pm EST : |
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Oh Ro this recipe makes me smile..My girls had raved of gnocchi..I tried it..homemade..with a nice pasta sauce..well my recipe must have been wrong because even the girls called my meal..army food:(
I have always bought it made fresh and packaged in Little Italy since..You're in a cooking mood I can tell:)
I bet yours was delish..
Monique Quebec Zone 5 |
Rosemary
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| | Posted on Monday, September 12, 2005 - 12:17 pm EST : |
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It's awesome.. fluffy little pillows. I tried to make them years ago and they were horrid, lol. This cooking class saved me, lol.
Rosemary
- CT,
Zone "5"
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Greg
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| | Posted on Monday, September 12, 2005 - 12:50 pm EST : |
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I love gnocchi! I also haven't had much luck making them. The hard part is getting them to be light. You need to learn to work with the soft dough I think. But, when done well, they are fabulous!
Greg
- ND,
Zone "4"
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Missgarden
| | Posted on Monday, September 12, 2005 - 02:50 pm EST : |
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I love gnocchi too and I make them often as all my boys love them as well. My recipe has an egg in it too and I mash my (peeled) potatoes well right after cooking then let them cool down before handling.
The thing with gnocchi is not to add too much flour. You can easily eye-ball the amount of flour by stickiness of the potato mixture as you knead it. You want it just slightly sticky, but at a point where with a little dusting of flour you can roll it into a loaf without it sticking to your hands or board. You'll notice that when you cut the loaf into 'sandwiches', the mixture is sticky inside. Just dust with flour and roll then cut.
I myself don't bother with the fork. I throw the cut up gnocchi into a bowl, dust them with more flour, roll them around so they're all coated and don't stick to each other. Add 2 or 3 more batches into the bowl repeating the process and then throw everything into a pot of boiling water. Stir gently right away to prevent them from sticking. This way I usually have only two batches to cook.
Missgarden
- Ontario,
Zone "5b"
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Rosemary
My Weather
| | Posted on Monday, September 12, 2005 - 05:17 pm EST : |
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Sounds good Missgarden, good tips - thanks. The ricer, so the chef said, prevents lumps and also helps to lighten the gnocchi. He also said the less flour the better. The dimples in them... well, I guess they just hold more sauce. These were so delicious. The whole class was on gnocchi of all sorts.
Rosemary
- CT,
Zone "5"
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Monique
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| | Posted on Monday, September 12, 2005 - 06:47 pm EST : |
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I make all m y mashed potatoes with the ricer!! Luiza..I bet the boys love em!
Monique Quebec Zone 5 |
Missgarden
| | Posted on Monday, September 12, 2005 - 09:22 pm EST : |
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:) you know I have no idea what the ricer is...we always used a meat grinding machine to run the cooled potatoes through. Is the ricer something similar?
Missgarden
- Ontario,
Zone "5b"
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Rosemary
My Weather
| | Posted on Monday, September 12, 2005 - 11:37 pm EST : |
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If you use the cutting wheel with the little holes it would be about the same thing. A ricer is a hand held device that looks like.... well... a HUGE garlic press, sort of. Lots of holes and the top squeezes down and pushes the taters thru the little holes. I've used a ricer to make noodles with too. I think your grinding machine might be just as good. I forgot about mine! I may have to resurrect it.
Rosemary
- CT,
Zone "5"
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Susanq
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| | Posted on Tuesday, September 13, 2005 - 12:23 am EST : |
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This recipe reminds me so much of the potato dumplings I put in soup - a Danish recipe so
very similar - with egg too. Thanks so much for sharing, Ro! I think I need to buy a ricer.
SusanQ - Zone 4b-5b Wisconsin |
Antonella
| | Posted on Thursday, October 13, 2005 - 02:40 pm EST : |
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can i suggest to join an egg?
it makes things easier and gnocchi don't go crazy when in the boiling water.
Antonella
- Verona,
Zone "?"
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Rosemary
My Weather
| | Posted on Thursday, October 13, 2005 - 05:22 pm EST : |
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Sure, I suspect you know better about these types of recipes than I do.
This is from my cooking class, they were very light and fluffy. I'll try an egg next time.
Rosemary
- CT,
Zone "5"
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