Monday, April 26, 2010
I am a gnocchi monster.
It used to be that I ordered gnocchi all I could. I was always so anxious to get my plate and dig in!
But then I got bad gnocchi. A lot of bad gnocchi in different restaurants, in little Italy, in random spots and in more expensive trendy restaurants, simply never got good ones anymore... I think I have had some once this year, it was good but really did not blow my mind. We do not eat out often, but do you know of good gnocchi places?
I made some and finally took a picture.
I think you should just come over to my house and have dinner.
Conversation of the evening:
2 lbs potatoes, peeled, cooked (this was about 6 potatoes for me)
1 1/4 - 2 cups flour
1 egg, beaten
Salt and pepper
Semolina (if you are not cooking the gnocchi right away)
Asiago, Parmesan, Manchego...
Cook your potatoes in the oven or boil them until tender. I boiled them then took all the moisture out by heating them gently on the stove. As they are still hot, press them through a sieve (or a potato ricer if you have one) into a bowl. Add the beaten egg, salt and pepper, mix with a wooden spoon, then add flour, 1/2 cup at a time to start, then little by little.
I added one cup then turned over my 'dough' on a work surface. I find that working it with your hands instead of a spoon makes for lighter, fluffier dumplings. Do not overwork! that is when the dough gets sticky. All in all, I think I used just under 1 1/2 cups of flour. You may add some grated cheese, but I like them plain. I add the cheese as I serve them - it also prevents your dough from being sticky as you are rolling it out.
Divide the dough into quarters. Dust your working surface with flour and roll out the dough with the palms of your hands into a long rope about 1-1.5 cm in diameter. Cut to desired size, around 1-1.5 cm intervals. Shape them with a fork or a gnocchi paddle (I need one!!!).
If you are boiling them right away, simply place the dumplings on a sheet of parchment. If you plan on doing these in advance, put them on a parchement lightly dusted with semolina to prevent them from sticking. Tightly wrap and keep in the fridge.
To cook, drop the dumplings in salted boiling water. When they float to the surface, they are done! It should take about 1-2 minutes.
We ate them sauteed in olive oil, garlic and spinach with a homemade tomato and basil sauce. Black olives and Asiago to top it off.