Wednesday, February 15, 2012


from bon appetit

1 lb. white potatoes (old if possible)
1 large egg
1 large egg yolk
2.5 oz. grated Parmesan
1 cup flour, plus more for sprinkling
1 tsp. salt
2 dashes (1/2 tsp) nutmeg

1. Boil potatoes for 25-30 mins, or until tender throughout. Drain and let cool for a bit.
2. Peel potatoes and using a ricer, rice the potatoes (if you don't have such a thing, mash them as well as possible, getting ALL lumps out.
3. Whisk egg and the yolk together, then add all other ingredients to the potatoes, combining with your hand.
4. Onto a well-floured counter, kneed the dough for a bit until not sticky on the outside. Then divide into 4 parts.
5. Keeping the other parts of the dough covered while working with one part, roll into a 2-ft long strip, and then cut a gnocchi into 1" pieces.
6. Hold a gnocchi with your thumb, and then with a thin-tined fork, push your thumb up against the gnocchi in a rolling motion. (Good tutorial here) Place finished gnocchi on floured surface (baking sheet, cutting boards, whatever you have that's large and flat)

Now there are two paths:
7a. Using gnocchi immediately:
use in 0-4 hours from making, keeping out. Set a pot of water to boiling, and throw gnocchi 12 or so at a time, . Take them out when they begin to float, adding more and taking out while floating until completely finished.

7b. Saving gnocchi
Place the long flat board where the finished gnocchi where put and place that in the freezer. Once completely frozen, you can transfer to a bag and keep them until read for use. There's no need to un-thaw before cooking, and cook as described in step 7a.

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